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 and 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 onions, garlic salt, green pepper, celery and bouillon. Cover skillet with tight 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.