1 lb. thinly sliced round steak
2 tbsp. salad oil
1/2 c. green onions (diced)
1 1/2 c. sliced celery
1 med. green pepper, sliced
1 1/2 c. sliced fresh mushrooms (or 6 oz. can, drained)
1 can beef bouillon broth
1 tbsp. soy sauce
1/4 c. water
2 tbsp. cornstarch
4 c. hot cooked rice

Brown meat in salad oil. Add vegetables, beef broth and soy sauce. Cover. Cook over low heat 10 minutes or until vegetables are just tender. Stir often.

Combine water and cornstarch; add to meat mixture; stir until thickened. Serve over hot rice. Substitute ground chuck for steak if desired.