1 1/2 pounds round steak (1/2 inch thick)
1 tablespoon cooking oil
1 cup beef broth
2 celery ribs — chopped
1 garlic clove — minced
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 oz) diced tomatoes — undrained
2 medium green peppers — julienned
1 medium onion — cut into thin wedges
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
3/4 cup cold water
Hot cooked rice
Cut beef into 3-in x 1/4-in strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 mintues. Serve over rice.