1 1/2 lbs. round steak
1/4 c. vegetable oil
1 sm. onion
1 1/2 c. sliced celery
3/4 c. sliced carrots
1 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can tomato sauce
1 tsp. sugar
1 green pepper, cut in thin strips
1 (4 oz.) can sliced mushrooms, drained
3 c. hot cooked rice

Cut steak into thin strips. Sear in hot oil over high heat. Slice onion and add to meat along with celery and carrots. Stir and fry until crisp tender. Blend cornstarch with soy sauce and stir into tomato sauce and sugar. Add all at once to skillet with green pepper and mushrooms. Stir and fry 3 minutes longer until sauce thickens slightly and becomes shiny. Serve over rice. Serves 6.