2 lbs. round steak
1/4 c. salad oil
1 tsp. salt
1/2 c. diced onion
1/4 c. water
1/4 tsp. pepper
2 cloves garlic, minced
4 lg. green peppers, diced
1 c. thinly sliced celery
1 c. beef bouillon
2 tbsp. cornstarch
4 tbsp. soy sauce
Hot cooked rice

Cut steak in 1/8 inch diagonal slivers. In a skillet place oil, salt and pepper. Add slivers of steak and brown. Then add onion, garlic, green pepper, celery and bouillon. Cover skillet with tight fitting lid.

Cook over low heat for 15 minutes. Blend cornstarch, water and soy sauce. Add to mixture; cook until juice thickens. Serve with hot rice.

Serves 4-6.