Peppersteak

• 1 1/2 lb. Cubed Beef
• 3/4 tsp. Unseasoned Meat Tenderizer
• 3 Tbsp. Salad Oil
• 2 lg. Green Peppers, cut into 1-inch squares
• Scallions, thinly sliced
• 1 1/2 c. Celery, sliced diagonally
• 1 1/2 c. Water, Consomme or Bouillion
• 1 Tbsp. Cornstarch
• 1 tsp. Light Molasses
• 3 Tbsp. Soy Sauce
• 3/4 tsp Salt
• 1 1/2 tsp M.S.G.
• 1 1/2 tsp. Ginger
• 2 tsp. Lemon Juice
• 4 c. Hot Rice

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

unseasoned meat tenderizer, salad oil, green peppers, scallions, celery, water, cornstarch, light molasses, soy sauce, salt, ginger, lemon juice, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820023 (may not work)