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ORIENTAL SKILLET SUPPER

1 c. green pepper strips
2/3 c. bias cut celery strips
2 Tbsp. cooking oil
2 large or 4 small minute
steaks, cut in 1/4-inch
strips

Sauce:
2/3 c. cold water
2 Tbsp. soy sauce
4 tsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
2 medium tomatoes, peeled and
wedged
2 c. hot cooked rice
1/2 tsp. ground ginger

Quickly cook pepper and celery in oil until crisp and
tender; remove and set aside. Add meat to same hot skillet,
brown and set aside. Combine water, soy sauce, cornstarch,
sugar and salt in skillet. Cook until thick and bubbly. Add
meat, celery, green peppers and tomatoes; heat. Then serve
over gingered tossed rice. Add more soy sauce if desired.
Makes 4 servings.

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