Pepper Steak

• 1 (1 lb.) boneless chuck steak (1/2 inch thick)
• 1 tsp. unseasoned meat tenderizer
• 2 Tbsp. salad oil
• 2 medium green peppers
• 2 Tbsp. minced onion
• 1 clove garlic, mashed
• 1/2 c. diagonally sliced celery
• 2 Tbsp. cornstarch
• 1/2 c. beef stock or consomme
• 1 tsp. soy sauce
• salt and pepper to taste
• hot, cooked rice

1. Cut steak into thin strips.
2. Sprinkle with meat tenderizer. Brown in oil in skillet.
3. Cut green peppers into thin strips.
4. Add onion, garlic, green peppers and celery to steak.
5. Saute for about 2 minutes or until vegetables are partially tender.
6. Combine cornstarch, beef stock and soy sauce; add to steak mixture.
7. Cook, stirring, until liquid is slightly thickened and begins to simmer. Add salt and pepper.
8. Serve immediately over rice.

boneless chuck steak, unseasoned meat tenderizer, salad oil, green peppers, onion, clove garlic, celery, cornstarch, beef stock, soy sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001045 (may not work)