2 lb. beef round steak, cut 1" thick
2 tbsp. cooking fat
Water
1/3 c. soy sauce
2 tsp. sugar
1/4 tsp. pepper
1 clove garlic, minced
3 carrots
2 green peppers, cut in 1" squares
8 green onions, cut in 1 1/2" pieces
1/2 lb. mushrooms, halved
1 (8 oz.) can water chestnuts, halved
2 tbsp. cornstarch
1/4 c. water
Cooked rice

Cut round steak in strips 1/8" thick or thinner and 3" to 4" long. Brown strips in cooking fat. Pour off drippings. Measure and add water to make 1 cup. Combine with soy sauce, sugar, pepper and garlic and add to meat. Cover and cook slowly 45 minutes. Using vegetable parer, cut carrots lengthwise into strips and cut strips in half. Add carrots, peppers, onions, mushrooms and water chestnuts to meat, cover and continue cooking 15 minutes. Combine cornstarch and water and use to thicken cooking liquid for gravy. Serve with cooked rice. Makes 6 to 8 servings.

When round steak is partially frozen, thin strips can be cut off more easily.