1 lb. round steak, cut in very thin strips
2 tbsp. salad oil
1 (10 1/2 oz.) can condensed beef broth
1 1/2 c. sliced celery
1 med. green pepper, cut in strips
1 lg. onion, thinly sliced
1 1/2 c. sliced fresh mushrooms
1/2 c. green onion, cut in 1-inch pieces
1 tbsp. soy sauce
1/4 c. water
2 tbsp. cornstarch

In large skillet, brown steak in oil. Add broth, vegetables, and soy. Cover; cook over low heat about 10 minutes or until tender. Stir now and then.

Combine water and cornstarch; stir into meat mixture. Cook, stirring until thickened. Serve over rice. 4 servings.