1 1/2 lbs. top round steak
1/2 c. vegetable oil
3/4 tsp. salt
3 med. green peppers
3 med. red peppers
1 1/2 c. sliced celery
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 c. beef broth
2 tbsp. cornstarch
1/2 c. water
1 tbsp. soy sauce
Cooked rice

Slice steak into very thin slices, then in 2 inch pieces. In large skillet, heat oil. Brown meat for 3 minutes. Sprinkle with salt. Cut peppers in 1 inch pieces. Add peppers, celery, onion and garlic to pan. Cook 2 minutes. Add beef broth. Turn heat to low. Cover and cook until vegetables are tender, about 10 minutes. Dissolve together cornstarch, water and soy sauce. Add to meat. Cook 3 minutes. Serve over hot rice.