|Flank steak||2 Pound (750 Gram To 1 Kilogram)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Coarsely chopped onion||125 Milliliter|
|Condensed beef broth||1 Can (10 oz) (284 Milliliter)|
|Soy sauce||30 Milliliter (2 Tablespoons)|
|Ginger||2 Milliliter (1/2 Teaspoon)|
|Thinly sliced carrots||250 Milliliter|
|Pepper||To Taste (Few Grains Required)|
|Thinly sliced celery||125 Milliliter (1/2 Cup)|
|Green pepper||1 Small, sliced|
|Bean sprouts||500 Milliliter, drained (2 Cups)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Water||15 Milliliter (1 Tablespoon)|
Slice steak thin; remove fat, heat oil in large frying pan.
Add steak and brown, remove beef; reduce heat.
Add onion; cook until tender, stirring occasionally.
Return meat to frying pan; add broth, soy sauce, ginger, carrots and pepper.
Cover; cook for 5 minutes.
Add celery, green pepper and bean sprouts; cover; cook 5 minutes.
Mix cornstarch and water together.
Stir into beef mixture.
Cook 4 to 5 minutes or until thickened.