Green Pepper Steak

By: Melanie King

1 lb. beef chuck or round, fat trimmed off
¼ c. soy sauce
1 garlic clove
1½ t. ginger, grated fresh or ½ t. ground ginger
¼ c. salad oil
1 c. green onion, thinly sliced
2 stalks celery, thinly sliced
1 c. red or green peppers, cut into 1″ squares
1 T. corn starch
1 c. water
2 tomatoes, cut into wedges

Directions:
Start cooking the rice according to the directions. With a very sharp knife, cut the beef across the grain into ⅛" thick strips. Combine the soy sauce, garlic, and ginger together. Add the beef, and toss it then set it aside. Cut the vegetables. Heat the oil in large frying pan or wok. Add the beef and toss it over high heat until it’s browned. Test the meat and if it’s not tender, cover and simmer it for 30 - 40 minutes over low heat. Turn the heat up and add the onions, celery and peppers. Toss it until the vegetables are tender but still a little crisp (not mushy); takes about 10 minutes. Mix the corn starch together with the water and add it to the pan. Stir and cook it until it thickens. Add the tomatoes and heat it through. Serve it over cooked rice.

Servings:
Makes 4