Beef Oriental

1 lb lean round steak, 1/4-inch thick

2 tbsp oil

1 1/2 cups hot water

1 beef bouillon cube

1 tbsp soy sauce

1 clove garlic, crushed

1/2 tsp black pepper

1/2 cup raw carrot strips (3x1/4-inches)

1/2 cup diagonally sliced celery

1 cup diagonally sliced green onion

1 cup chopped green pepper

Sliced mushrooms

1/2 cup sliced water chestnuts, drained

1-1 1/2 cups boiling water

2 tbsp cornstarch

1/4 cup cold water

Cut meat into thin strips.  Heat oil in frying pan and brown beef.  Add hot water, beef bouillon, soy sauce, garlic and pepper.  Cover and simmer very slowly 40 minutes.  When meat is tender, add vegetables.  If cooking liquid has evaporated too much add 1 1/2 cups boiling water, otherwise add 1 cup.  Make slurry with cornstarch and cold water and use to thicken sauce when veggies are tender.

Serve with rice