Green Pepper Steak

• 1 lb trimmed chuck or round
• 1/4 c. soy sauce
• 1 clove garlic
• 1 tsp grated ginger
• or 1/2 tsp ground
• 1/4 c. salad oil
• 1 c. thin-sliced gr. onion
• 1 c. green peppers cut in 1 in. sqs.
• 2 stalks celery, thickly sliced
• 1 tsp. cornstarch
• 1 c. water
• 2 tomatoes wedged

1. With a very sharp knife cut beef across grain into thin stips 1/8 in. thick.
2. Combine soy sauce, garlic, ginger.
3. Add to beef, toss and set aside while preparing vegetables.
4. Heat oil in large frying pan or wok, add beef and toss over high heat until browned. Taste meat, if not tender cover and simmer for 30-40 min. over low heat. Turn heat up and add vegetables are tender crisp about 10 min.
5. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.
6. Good served over rice.

trimmed chuck, soy sauce, clove garlic, ginger, ground, salad oil, thin, green peppers, stalks celery, cornstarch, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021516 (may not work)