1 lb. round steak
1/4 c. salad oil
1 tsp. salt
1 diced onion
1/8 tsp. pepper
1 green pepper, sliced thin
1 can beef bouillon
1/4 c. water
2 tbsp. cornstarch
1 tbsp. soy sauce
1 c. thinly sliced celery

Cut steak into strips. In skillet place oil, salt and black pepper. Then add onion, garlic salt, green pepper, celery and bouillon. Cover skillet with fitting lid and cook on low heat for 10 minutes. Blend cornstarch, water with soy sauce. Add to meat. Cook until juices thicken. Serve with hot rice. Serves 4 to 6.