Recipe(tried): Chinese Pepper Steak

I have often made this and it is delicious. The recipe comes from the "Canadian Cook Book" from the 60's. The newer editions of the book don't have regional recipes anymore.

Chinese Pepper Steak

2 pounds boneless beef chuck, cut in thin strips
2 tablespoons oil
1 bunch green onions, cut in 1" pieces
1 1/2 cups celery, diag. sliced (optional)
2 cloves garlic, minced
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 beef bouillon cubes, dissolved in 1 cup hot water (or equivalent)
6 large sweet green peppers, cut in eighths or tenths
2 tablespoons cornstarch
1 tablespoon soy sauce

Brown meat in oil in hot skillet. Lower heat a little and add onion, celery, garlic, seasonings and bouillon. Cook until meat is tender and add green peppers. Simmer 2 minutes then add cornstarch blended with 1/4 cup cold water. Cook until thickened. Take off heat and add soy sauce. Serve with rice and vegetable of your choice.
Note: I sometimes add a few diag. cut carrot slices with the onion in place of the celery. Very good!