1 to 2 lb. steak, cubed
2 c. broccoli spears
1 c. chopped celery
1 c. julienne carrots
1 c. sliced fresh mushrooms
1/2 c. chopped onion
salt to taste
2 Tbsp. plus 1 tsp. cooking oil

Brown steak in 1 tablespoon cooking oil. Set aside bowl. Cook broccoli, celery and carrots in 1 tablespoon oil until onion is clear. Drain excess oil from pan. Salt to taste. Heat until hot. Serve with rice. Yield: 6 servings.