12-16 oz. thin sliced round steak
1 lg. onion, sliced
2 med. bell peppers (1 green and 1 red, for color)
2 sm. carrots, sliced
2 sm. stalks celery, sliced
1 basket mushrooms, sliced
1 bunch broccoli, cut
1-2 pinches grated ginger root
1 tsp. soy sauce
1 can beef broth
1 lg. can Chinese noodles
Red pepper to taste (optional)
Cooked white rice (optional)
2 tbsp. cornstarch

In a wok, brown beef in corn oil, remove and drain on paper towel.

In same wok, stir fry onions and peppers until HALF done, remove and drain. Repeat this on all vegetables, then combine all ingredients in wok.

Add beef broth, thicken with cornstarch that has been made into paste with water. Add soy sauce and simmer over low heat with lid on for 15 minutes. Remove and serve over Chinese noodles with white rice, if desired. Feeds 4, really hungry people.

Cooked shrimp or chicken can be used instead of beef - or use any combination.