1 lb. boneless round steak
1/2 c. each diagonally sliced carrot, celery, and green onions
1/4 tsp. ground ginger
2 tbsp. butter
1 can Campbell's beefy mushroom soup
1 1/2 c. water
1 (16 oz.) can Chinese vegetables, drained
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. brown sugar
1/2 tsp. salt

Slice meat into thin strips. In skillet, cook carrots, celery, and onions with ginger in butter until just tender, push to one side. Add meat and cook until tender. Add remaining ingredients. Cook, stirring until thickened. Serve over cooked rice with additional soy sauce.