1 lb. thinly sliced round steak
2 tbsp. salad oil
1 1/2 c. sliced celery
1 med. green pepper, sliced
1 lg. onion, thinly sliced
1 can mushrooms, drained (6 oz. can)
1/2 c. sliced green onions
1 can (10 1/2 oz.) condensed beef broth
1 tbsp. soy sauce
1/4 c. water
2 tbsp. cornstarch

Brown meat in salad oil. Add vegetables, beef broth and soy sauce. Cover. Cook over low heat 10 minutes or until vegetables are just tender. Stir often. Combine water and cornstarch; add to meat mixture. Stir until thickened. Serve over hot rice. (4 servings.)