Green Pepper Steak

by Jill Alman

Servings: 8 servings

INGREDIENTS

1 lb. Chuck or round steak
1/4 cup Soy sauce
1 Garlic clove
1/2 tsp. ground ginger
1/4 cup Salad oil
1 cup Green onion, thinly sliced
1 cup Red/green peppers, 1"squares
2 Stalks celery, thinly sliced
1 Tbsp. Cornstarch
2 Tomatoes, cut in wedges
Cooked Rice

INSTRUCTIONS

With a sharp knife, cut beef across grain into thin strips, 1/8 inch strips. Combine soy sauce, garlic, ginger. Add beef. Set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until bronw. Taste meat. If it is not tender, cook and simmer over low heat for 30-40 minutes. Turn up heat, add vegetables. Toss until vegetables are tneder crisp, about 10 minutes. Mix cornstarch with 1 cup of water. Add to pan, stir and cook until thickened. Add tomatoes and heat through. Serve over rice.

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