Oriental-Style Round Steak

2 lbs boneless beef top round steak, cut into 3-inch strips
2 tablespoons vegetable oil
1 cup chopped onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15oz) tomato sauce
1 can (14oz) bean sprouts, rinsed and drained
1 can (8oz) sliced water chestnuts, drained
1 jar (4.5oz) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
(Served over cooked rice.)

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to crockpot. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5 1/2 - 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.

In a small bowl combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

**Yield: 8 servings