Skillet Beef and Beans
Judith Shannon

1/2 lb. lean tender beef
2 Tbsp. Wesson oil
1 chopped onion
2 c. French cut green beans, raw or frozen
1 c. sliced celery
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 can mushrooms
3/4 c. liquid (juice from mushrooms and water)

Cut beef in strips. brown in Wesson oil, add onions, beans and celery. Cook 4 to 6 minutes, stir. Combine cornstarch and soy sauce with liquid. Add the mushrooms to the skillet and stir. Cook until liquid is shiny, cover. Cook until beans are tender. Serve with rice. ENJOY!