1 1/2 lb. lean beef round steak
2 tbsp. vegetable oil
1 onion, sliced & separated into rings
1 1/2 c. celery, sliced diagonally
3/4 c. carrots, thinly sliced
1 green bell pepper, cut into strips
1 c. sliced mushrooms
1 tbsp. cornstarch
1/4 c. soy sauce
1 c. tomato sauce
1/4 tsp. ground ginger
3 c. hot cooked rice

Trim steak. Cut into thin slices; about 2 x 1/8 inch. Heat oil in large skillet or wok over high heat. Stir-fry steak until browned. Transfer steak to small bowl using slotted spoon so excess oil will drain back into wok. Add onion, celery and carrots to wok. Stir fry until tender-crisp. Remove with slotted spoon. Add to steak in bowl. Add bell pepper and mushrooms to wok. Stir fry about 1 minute. Combine meat and all vegetables in wok.

In small bowl, combine cornstarch, soy sauce, tomato sauce and ginger. Add to meat and vegetables. Cook until sauce thickens, stirring. Serve over rice. Serves 6.