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- 2 tbsp (30 ml) soy sauce
- 1 large clove garlic, minced
- 1/4 cup (60 ml) oil
- 1 lb (.5 kg). sirloin steak, cut into thin strips
- 1 green pepper, cleaned, and cut into thin strips.
- 1 red pepper, cleaned and cut into thin strips
- 1 large spanish onion, halved, then cut into thin slices
- 1/2 cup (125 ml) diced celery (optional)
- 1 tsp (5 ml) cornstarch
- 1/4 cup (60 ml) water
- 1 large can whole tomatoes, cut into fourths
- Cut steak into strips, put into large plastic bowl with a cover.
- Mix soy sauce, garlic, oil, together pour over steak, toss to coat, let stand one hour or more, covered in the refrigerator.
- When ready to cook, pour meat mixture into frying pan or wok, allow meat to brown thoroughly on all sides
- Add pepper, onion, and celery if used, cover and cook 5 to 10 minutes over low heat or until vegetables are tender.
- Stir cornstarch and water together add to pepper steak, stir until thickened.
- Add tomatoes, cook 5 to 10 minutes longer, or until meat is tender.
- Serve over boiled white rice.
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