Oriental Beef And Tomato

• 1/4 c. soy sauce
• 1 to 2 garlic cloves, mashed
• 2 Tbsp. vinegar
• 1 Tbsp. sugar
• 1 Tbsp. Worcestershire sauce
• 1/8 tsp. ginger, ground
• 1 lb. round steak, sliced thinly
• 4 Tbsp. oil
• 1 c. sliced celery
• 1 medium onion, cut in 2-inch pieces
• 1 c. green pepper strips
• 3 Tbsp. cornstarch
• 1 c. chicken broth (bouillon cube)
• 2 c. tomato wedges
• 1 (8 1/2 oz.) can sliced chestnuts
• 1 (16 oz.) can bean sprouts, drained

1. Make marinade of first 6 ingredients.
2. Place meat in shallow dish and marinate for 30 minutes.
3. Meanwhile, prepare vegetables. In large skillet or wok, heat 2 tablespoons oil.
4. Remove meat from marinade and place in skillet, quickly stirring and fry until desired doneness.
5. Remove from heat and place meat onto plate.
6. In same skillet, add 2 tablespoons oil.
7. Add celery, onion and pepper; saute until tender-crisp.
8. Remove steak to skillet and reserved marinade.
9. Stir cornstarch into broth and add to skillet. Stir until thickens.
10. Stir in tomatoes, water chestnuts and bean sprouts.
11. Heat thoroughly.
12. Serve over noodles or rice.

soy sauce, garlic, vinegar, sugar, worcestershire sauce, ginger, round steak, oil, celery, onion, green pepper, cornstarch, chicken broth, tomato wedges, chestnuts, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428467 (may not work)