Mina,NY (8:22:47 PM) :

Tomato Pepper Steak - Tried and True

1 1/2 pounds round steak (1/2 inch thick)
1 Tbls. cooking oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 Tbls. soy sauce
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. 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 Tbls. 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 minutes. Serve over rice.

I like to do everything but the thickening the first day and let sit over night to let the flavors blend. Then re-heat and thicken the next day to serve with the rice. Delicious.