1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
2 teaspoons cornstarch
1/4 cup cold water
Slice the beef into 3 inch strips 1/4 inch wide. Heat 1 T. oil in skillet on medium high and add onion and garlic,
stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add remaining oil and saute the
beef until browned.
Remove with a slotted spoon. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.Return beef,
onion and garlic to skillet and simmer for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until
celery and peppers are crisp/tender-around 5 minutes. Dissolve the cornstarch in cold water.
Stir into the skillet stirring constantly until thickened around 2 minutes.
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