From the kitchen of: Carolyn Holt
Ingredients:
1 cup rice (not minute rice) prepared as directed on package
1 lb. steak, sliced into thin diaonal pieces
Brown steak in 1 tbsp. cooking oil and 3 tbsp. soy sauce. Add 2 cans beef broth or bullion.
When broth is heated, add:
4 stalks celery, diced dianonally
1 large onion, sliced
4 green onions and stems, cut in 1 inch pieces
1 4 oz. can sliced button mushrooms
1 green pepper sliced in pieces
Cover and cook 5 minutes only. (Don't overcook vegetables!). Add 1 or more tbsp. of cornstarch to thicken.
Serve over rice.
Note from Jen: Since it's too cold for a dessert, how about a main course. Kathy mentioned she liked this recipe in July. I've never tried it before. Can't wait to try something new.
