Ingredients
1-1/2 lbs. sirloin steak
1/4 cup vegetable oil
1 small onion, sliced
1-1/2 cups diagonally sliced celery
3/4 cup thinly sliced carrots
1 tbsp. cornstarch
1/4 cup soy sauce
1 can (8 oz.) tomato sauce
1 tsp. sugar
1/4 tsp. ground ginger
1 small green pepper, cut in thin strips
1 can (4 oz.) sliced mushrooms, drained
3 cups hot cooked rice

Directions
Trim the steak and cut into 2-inch long thin strips. Sear in oil in a large skillet or wok over high heat. Separate the onion slices and add to the skillet along with the celery and carrots. Stir and fry until the vegetables are crisp-tender.

Blend cornstarch with soy sauce in a small bowl, then stir in the tomato sauce and seasonings. Add to the mixture in the skillet. Add the green pepper strips and mushrooms to the skillet. Stir and fry for 3 to 4 minutes or until the sauce thickens and becomes shiny. Serve over hot cooked rice. Serves 6.