|Round steak||1 , trimmed of all fat and gristle, cut into 1/2 inch cubes|
|Meat tenderizer||1 Teaspoon , sprinkle on according to manufacturer's instructions|
|Salad oil||3 Tablespoon|
|Thinly sliced onions||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Chinese vegetables||1 Can (10 oz) , drained and rinsed|
|Canned button mushrooms||4 Ounce (1 Can)|
|Canned water chestnuts||4 1/2 Ounce , drained and thinly sliced (1 Small Can)|
|Beef bouillon cube||1|
|Hot water||1 Cup (16 tbs)|
|Corn starch||3 Tablespoon|
|Cold water||1/2 Cup (8 tbs)|
|Steamed rice||1 1/2 Cup (24 tbs)|
Brown meat quickly in salad oil.
Lower heat and add onions and celery.
Cook until onions are soft.
Add soy sauce, vegetables, mushrooms, water chestnuts, bouillon cube and water.
Cover and simmer for about 45 minutes to 1 hour.
Add 1 T.soy sauce and the corn starch mixed in cold water to mixture.
Stir and cook until thickened.
Serve hot over fluffy rice.