BEEF STIR FRY WITH VEGETABLES

FOR THE BEEF:
1/2 pound round steak
2 tablespoons soy sauce
2 tablespoon cornstarch, divided use
Few drops sesame oil (optional)
Freshly ground black pepper
FOR THE VEGETABLES:
4 tablespoons peanut oil or vegetable oil, divided use
1 cup sliced onions
1 cup diagonally sliced celery
1 cup broccoli, cut in bite sized pieces
1 green pepper, cut in strips
FOR THE SAUCE:
1 clove garlic, crushed
3/4 cup beef broth
2 tablespoons soy sauce
1/2 teaspoon sugar
ADDED LAST:
1 to 2 fresh tomatoes, cut in wedges
hot cooked rice (to serve)

Slice meat into thin bite size strips.

Mix the soy sauce, 1 tablespoon cornstarch, sesame oil, and pepper. Toss the beef strips in this mixture.

Heat 2 tablespoons of oil in a wok or large frying pan. Stir fry the vegetables and cover to steam for a couple minutes. The vegetables should be tender-crisp. Remove from the pan and set aside.

Wipe out the pan and add the remaining 2 tablespoons of oil. Add the garlic and cook over high heat for about 30 seconds.

Then add the beef strips and brown them.

Mix the beef bouillon, soy sauce, remaining 1 tablespoon cornstarch and sugar, together. Add to the wok and cook and stir until thickened.

Add the cooked vegetables and the tomato wedges, and cook until heated through.

Serve with rice.

Makes 4 servings
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