1 1/2 lbs. stir fry beef
1 tbsp. soy sauce (or to taste)
1/2 bell pepper, finely chopped
1/2 onion, finely chopped
1 to 2 dashes black pepper
2 tsp. stir fry seasoning (purchase at market in Charleston)
1 can mushroom soup

Mix all ingredients, except the mushroom soup. Refrigerate and let set for an hour or two. Lightly oil pan with Crisco and heat. Add all ingredients, except the mushroom soup. Stir until all meat is browned. Add the can of mushroom soup and 3/4 can of water. Bring to boil, then cut down and simmer for 1 hour. Stir frequently. Serve over buttered noodles or rice with favorite fresh vegetables. Serves 4.