Chinese Beef

• 1 Tbsp. oil
• 1 can Campbell's French onion soup or 1 small onion, chopped and 1 can beef broth
• 2 Tbsp. soy sauce
• 1 c. sliced carrots
• 1 small green pepper, diced
• 1 Tbsp. cornstarch
• top round steak or leftover roast beef
• 1/2 tsp. ground ginger
• 1/2 c. sliced celery
• 1 can bean sprouts
• 1 Tbsp. water

1. Heat oil in pan and brown steak.
2. Remove from pan.
3. Lower heat to medium and if using onion, saute until soft.
4. If not using onion, leave meat in pan and add broth
5. or soup, soy sauce, ginger and carrots.
6. Cover and simmer for 15 minutes.
7. Add celery and green pepper and cook 15 minutes more.
8. In small cup, blend cornstarch and water.
9. Add to beef mixture.
10. Increase heat and stir until it thickens.
11. Drain bean sprouts and add to beef.
12. Heat until sprouts are hot.
13. Serve over rice.

oil, campbell, soy sauce, carrots, green pepper, cornstarch, beef, ground ginger, celery, bean sprouts, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815953 (may not work)