Green Pepper Steak *

• 1 1/2 lb. beef round, cut 2 inches thick
• 3/4 tsp. unseasoned instant meat tenderizer
• 3 Tbsp. salad oil
• 2 large green peppers, cut in 1-inch squares
• 3 scallions with tops, thinly sliced
• 1 1/2 c. sliced celery
• 1/3 c. light molasses
• 3/4 tsp. salt
• 1 1/2 tsp. monosodium glutamate
• 1 1/2 tsp. ginger (optional)
• 4 c. hot cooked rice
• 1 1/2 c. bouillon or consomme
• 3 Tbsp. soy sauce
• 1 tsp. garlic powder (optional)
• 1 Tbsp. cornstarch
• 2 tsp. lemon juice

1. Cut beef into paper-thin slices; sprinkle slices with tenderizer according to package directions.
2. Heat salad oil in large skillet over high heat.
3. Add beef slices; cook briefly, just until red color disappears.
4. Add peppers, scallions and celery; cook 3 to 5 minutes, stirring frequently.
5. Blend water with cornstarch; stir in remaining ingredients except rice.
6. Stir quickly into beef mixture.
7. Stir constantly until slightly thickened and boiling.
8. Serve with rice and canned Chinese fried noodles.

beef round, tenderizer, salad oil, green peppers, scallions, celery, light molasses, salt, monosodium glutamate, ginger, hot cooked rice, bouillon, soy sauce, garlic, cornstarch, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946772 (may not work)