Chinese Beef And Vegetables

• 1 lb. round steak
• 1/4 c. salad oil
• 1 c. green pepper strips (optional)
• 1 c. thinly sliced celery
• 1 c. sliced fresh mushrooms
• 1/2 c. coarsely chopped onion
• 1 can (1 lb.) bean sprouts, drained
• 1 can (5 oz.) water chestnuts, drained and sliced
• 1 tsp. salt
• 1/4 tsp. ginger
• 1/8 tsp. pepper
• 1 1/2 Tbsp. cornstarch
• 1 c. bouillon (beef)
• 1 Tbsp. soy sauce

1. Cut steak diagonally
2. across
3. the
4. grain into very thin slices, then cut into strips 2-inches long.
5. Heat salad oil in skillet over medium-high heat.
6. Add meat and brown well on all sides.
7. Add green
8. peppers,
9. celery,
10. mushrooms,
11. onion,
12. bean sprouts,
13. water chestnuts,
14. salt,
15. ginger
16. and
17. black
18. pepper. Cook, stirring constantly, just until tender, about 3 minutes. Blend together cornstarch,
19. beef bouillon and soy sauce.
20. Stir into mixture and
21. cook,
22. stirring constantly, until smooth and mixture comes to a
23. boil.
24. Serve
25. immediately
26. with hot cooked rice and additional soy
27. sauce
28. or egg noodles.
29. Makes 6 servings.

salad oil, green pepper, celery, mushrooms, onion, bean sprouts, water chestnuts, salt, ginger, pepper, cornstarch, bouillon, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=630038 (may not work)