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.
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