1 lb. boneless round steak (3/4 inch thick)
1/2 c. diagonally sliced carrots
1/2 c. diagonally sliced celery
1/2 c. diagonally sliced green onions
1/2 c. broccoli buds
1/2 c. red pepper, sliced
1/2 tsp. ground ginger
2 tbsp. butter
1 (10 3/4 oz.) can condensed beefy mushroom soup
1 1/2 c. water
1 (6 oz.) pkg. frozen pea pods
2 tbsp. corn starch
1 tbsp. soy sauce
1 tsp. brown sugar
1/2 tsp. salt

Freeze meat 1 hour to firm. Slice into very thin strips. In skillet, cook carrots, celery and onion with ginger in butter until just tender; push to one side. Add meat; cook until color just changes (about 3 to 4 minutes). Add remaining ingredients. Cook, stirring until thickened. Serve over rice or eat by itself.