Teriyaki Steak

Teriyaki Steak

1 lb. Sirloin steak, cut into thin strips
1 tbs. oil
6 to 10 mushrooms or 1 can drained
1/2 onion
2 celery stalks
2 carrots, peeled
1 green pepper
1 can water chestnuts, drained
1 c. water
1 tsp. beef bouillon
3 tbls. brown sugar
1/3 c. soy sauce
2 tbls. cornstarch
3 c. cooked rice

In large skillet on medium heat, stir-fry meat in oil until slightly pink in center. Remove meat and set aside. Slice vegetable diagonally. Add vegetables and water chestnuts to skillet and stir-fry for 2 minutes on high heat. Remove from skillet. Pour in water and bring to boil. Add bouillon and stir until dissolved. Mix in sugar and soy sauce. Mix cornstarch with enough cold water to form a paste. Gradually add to boiling mixture, stirring until thickened. Add vegetables and meat. Cover and simmer for 5 minutes. Serve over rice.