1 lb round steak cut 1/2 inch thick

1 cup beef broth

2 tablespoons soy sauce

2 tablespoons cornstarch

1 teaspoon sugar

1/4 teaspoon black pepper

2 tablespoons olive oil

1 large carrot sliced

1 clove garlic minced

1 green pepper sliced

1 8oz can of water chestnuts sliced

4 green onions cut into 1 inch pieces

Slice meat and vegetables – set aside. Mix together the broth,  soy sauce,  cornstarch, sugar & black pepper – set aside.  In a large skillet or wok cook  the carrots and garlic in the olive oil over high heat stir frequently. When the carrots began to soften (about 3 minutes) add the green pepper, when the green pepper is softened (about 2 additional minutes) remove vegetables and set aside. Add the meat to the hot skillet to brown. When the meat is browned add the water chestnuts and green onions heat for 1 minute. Then add the vegetables and the broth mixture to the skillet and bring to a boil. Serve over hot rice.