Ingredients
| 1-1/2 lb. | flank steak, cut into slices (diagonally, across grain) | | 1/2 cup | soy sauce | | 1 clove | garlic, mashed | | 1/2 cup | water, separated | | 1/4 cup | salad oil | | 1 to 2 | md. green peppers, thinly sliced | | 1 | md. onion, thinly sliced | | 5 stalks | celery, thinly sliced | | 1 tbsp. | cornstarch | | 1/2 cup | water | | 1 to 2 | tomatoes, cut into wedges | | Steaming hot rice |
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Instructions
Cut meat into strips as noted. Set aside.
In a marinating dish or container large enough to hold meat and liquid, combine soy sauce, garlic and 1/2 cup water. Cover and marinate meat in the above mixture for at least 15 minutes. After marinating, drain meat, reserving liquid.
In a wok or very large skillet, heat oil until very hot. (Have "screen" frypan cover ready for catching oil spray.) Cook meat in oil until browned, between 2-5 minutes. Push meat to one side of pan. Add green pepper, onion and celery. Cook 2-5 minutes or unti tender-crisp.* Combine the reserved marinade with cornstarch with 1/2 cup water; mix well. Stir into skillet, with meat and vegetables. Cook until liquid is thickened. Add tomato wedges. Serve over hot, steamed rice.
Author's Comments
Careful: Keep your kitchen windows closed. Otherwise, your kitchen will become crowded as the aroma spreads. People will begin to loiter, waiting for an invitation to dinner!
* DO NOT cook vegetables until done at this point.