Ingredients
4 ounces beef cube steaks, cut into strips2 teaspoons vegetable oil1/4 cup julienned green pepper2 tablespoons chopped celery2 teaspoons cornstarch1/4 cup water4 teaspoons soy sauce1/2 teaspoon sugar1/8 teaspoon salt1 small tomato, cut into wedgesHot cooked rice
Preparation
In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice.
