1 1/2 lbs. top round steak
1/4 c. pure vegetable oil
1 sm. onion, sliced
1 1/2 c. sliced celery
3/4 c. thinly sliced carrots
1 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can tomato sauce
1 tsp. sugar
1/4 tsp. ground ginger
1 sm. green pepper, cut in thin strips
1 (4 oz.) can sliced mushrooms, drained

Trim steak and cut into thin strips 2 inches long. Stir in oil and in a large skillet (high heat) add onion sliced into onion rings, sliced celery, carrots. Stir and fry just until crisp tender.

Blend cornstarch with soy sauce in small bowl and stir in tomato sauce and seasonings. Add all at once to skillet with green pepper strips and mushrooms. Stir and fry about 3 minutes.