2 c. beef broth

1 onion, chopped

1 green pepper, chopped

1 can Chinese mixed vegetables

1 can baby corns (optional)

1 can sliced water chestnuts (optional)

1/3 c. soy sauce

1/3 c. water

2 T. cornstarch

pinch of salt

pinch of pepper

In a skillet or wok, brown the steak in butter or margarine. Drain off excess butter. Season to taste. Add beef broth. Simmer 10 minutes. Add onion, pepper and vegetables. Simmer until peppers are tender. Add water, soy sauce and cornstarch. Stir until thickened. Serve over rice. Makes 6 servings.