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1/2 c. green pepper strips
1/3 c. bias cut celery slices
1 Tbsp. cooking oil
2 minute steaks, cut into
1/4-inch strips
1/3 c. cold water
1 Tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt (optional)
1 medium tomato, peeled and
cut into wedges
1 c. cooked rice

In a heavy skillet or wok quickly cook green pepper and
celery in oil until crisp and tender. Remove. Add meat to
skillet and brown quickly. Combine with water, soy sauce,
cornstarch, sugar, salt and add to skillet. Cook and stir
until mixture thickens and bubbles. Add celery, peppers and
tomatoes. Heat thoroughly. Serve over hot cooked rice.
Additional soy sauce optional.

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