3 tablespoons soy sauce
3 garlic cloves — minced
1 tablespoon minced gingerroot or 1 tsp ground ginger
4 tablespoons vegetable oil — divided
1 pound boneless sirloin steak, cut into 1/8-inch
strips 1 large onion — cut in 1″ pieces
1 medium green pepper — cut in 1″ pieces
1 medium sweet red peppers — cut in 1″ pieces
2 large celery ribs — sliced
1 cup cold water
5 teaspoons cornstarch
1 to 2 tsp curry powder
Hot cooked rice or noodles
In a bowl, combine soy sauce, garlic, ginger and 2 Tbsp oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir-fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.
YIELD: 4 servings