This was one of my favorites, growing up. Probably because my brother and sister didn’t care for it. In fact, it was one of my most requested “birthday dinners” as a child! We grew up on a cattle farm, with a huge organic garden… so it was easy for Mom to give us this dish, knowing that it was wholesome all around.
Ingredients:
1 lb thinly sliced round steak
2 tbsp vegetable oil
1 cup celery, chopped
1 medium green pepper, sliced into bite-sized pieces
1 large onion, thinly sliced
1 & 1/2 cup sliced fresh mushrooms
1/2 cup sliced green onions, in 1″ pieces
1 can condensed beef broth
1 tablespoon soy sauce
1/4 cup water
Brown beef in vegetable oil. Add broth and 3/4 can of water. Let simmer for 45 minutes (until beef is tender). Add vegetables and soy sauce. Let simmer 10 minutes more or until vegetables are to your desired tenderness.
Separately, combine 1/4 cup water and cornstarch. Add to meat mixture and stir until thickened. Serve over hot rice.
Note: if you slice the beef when it’s still partially frozen, it’s easier to slice it more thinly.
Of course, you may also add other vegetables to this dish as well… like water chestnuts, bamboo shoots, snow peas, bean sprouts, bok choy, etc.