Quick And Easy Swiss Steak

• 1 lb. boneless beef sirloin or top round steak (3/4-inch thick)
• 3 Tbsp. cornstarch
• 1 (14 1/2 oz.) can Swanson clear beef broth
• 2 Tbsp. vegetable oil, divided
• 1 stalk celery, sliced
• 1/2 tsp. garlic powder
• 1 c. cut up tomatoes
• 4 c. hot cooked rice

1. Slice beef into very thin strips.
2. In medium bowl, whisk together cornstarch and broth until smooth; set aside.
3. In large skillet over medium-high heat, heat half the oil.
4. Cook beef in 2 batches, until browned, stirring often.
5. Set beef aside.
6. Heat rest of oil.
7. Add onion, celery and garlic powder; cook over medium heat, until tender-crisp.
8. Pour off fat.
9. Add tomatoes.
10. Stir cornstarch mixture and add.
11. Cook until mixture boils and thickens, stirring constantly.
12. Return beef to pan; heat through.
13. Serve over rice.

boneless beef sirloin, cornstarch, clear beef, vegetable oil, celery, garlic powder, tomatoes, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781677 (may not work)