Oriental Beef Steak Strips

• 2 lb. beef round steak, cut 1-inch thick
• 2 Tbsp. cooking fat
• water
• 1/3 c. soy sauce
• 2 tsp. sugar
• 1/4 tsp pepper
• 1 clove garlic, minced
• 3 carrots
• 2 green peppers, cut in 1-inch squares
• 8 green onions, cut in 1 1/2-inch pieces
• 1/2 lb. mushrooms, halved
• 1 (8 oz.) can water chestnuts, halved
• 2 Tbsp. cornstarch
• 1/4 c. water
• cooked rice

1. Cut round steak in strips 1/8-inch thick or thinner and 3 to 4-inches long.* Brown strips in cooking fat. Pour off drippings, measure and add water to make 1 cup. Combine with soy sauce, sugar, pepper and garlic and add to meat. Cover and cook slowly 45 minutes. Using vegetable parer, cut carrots lengthwise into thin strips and cut strips in half. Add carrots, peppers, onions, mushrooms and water chestnuts to meat. Cover and continue cooking 15 minutes. Combine cornstarch and water and use to thicken cooking liquid for gravy. Serve with cooked rice. Makes 6 to 8 servings.

beef round steak, cooking fat, water, soy sauce, sugar, pepper, clove garlic, carrots, green peppers, green onions, mushrooms, water chestnuts, cornstarch, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113981 (may not work)