M.E.'s Chinese Pepper Steak

Serves 4

1 lb. round steak, cut into very thin strips
1 can Campbell's beef broth
1 1/2 c. sliced celery
1 med. green pepper, cut into strips
1 lg. onion, thinly sliced
1 1/2 c. sliced fresh mushrooms
1/2 c. green onions, cut in 1 inch pieces
1 T. soy sauce
2 T. cornstarch

In skillet, brown steak in 2 T. salad oil. Add broth, vegetables, soy sauce. Cover, simmer 10 minutes or until tender. Stir often. Combine 1/4 c. water and cornstarch. Stir into sauce. Cook, stir until thickened. Serve over rice.

Carol H. Eggers - Front Royal