Instructions: Brown meat in 1/2 bottle soy sauce, adding onions and celery. Add remaining ingredients. Use juice of all cans. Cook about 2 hours or until meat is tender. When ready to serve, add 2 tbs. cornstarch to 2 cups water, add 2 beef bullion cubes. Cook about 10 more minutes. Serve over rice topped with chow mein noodles.

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