1 lb. round steak, thinly sliced
2 tbsp. salad oil
1 1/2 c. celery, sliced
1 med. green pepper, sliced
1 lg. onion, thinly sliced
1 1/2 c. fresh mushrooms, sliced (or 1 [6 oz.] can mushrooms, drained)
1/2 c. green onions, sliced (1-inch pieces)
1 can beef broth
1 tbsp. soy sauce
1/4 c. water
2 tbsp. cornstarch
4 c. hot cooked rice
Water chestnuts, bamboo shoots or bean sprouts (optional as an additional topping before serving)

Brown meat in oil. Add vegetables, beef broth and soy sauce. Cover. Cook over low heat 10 minutes or until vegetables are tender. Stir often. Combine water and cornstarch; add to meat mixture. Stir until thickened. Serve over hot rice. Serves 4 to 6.