|Lean steak||2 Pound, 1.25 to 1.5 in. thick, cut in thin slices|
|Meat tenderizer||1⁄2 Cup (8 tbs)|
|Salad oil||1 Tablespoon|
|Gravy sauce||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Beef bouillon cubes||3|
|Onion||1 Large, sliced thin|
|Celery||2 Cup (32 tbs), cut in long thin strips|
|Frozen chinese pea pods||8 Ounce|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoon water|
|Red tomatoes||2 Small, cut into wedges|
|Hot rice||4 1⁄2 Cup (72 tbs) (Fluffy Rice With Snipped Parsley)|
|Snipped parsley||1 Teaspoon|
Prepare meat with tenderizer according to directions on bottle.
To hot salad oil and gravy sauce, add meat, stirring until brown.
Add salt, soy sauce and bouillon.
Simmer, covered, 30 minutes or until fork tender.
Add onion and celery on top of steak and cook over medium heat for 5 minutes.
Add thawed pea pods; cook2 minutes.
Thicken liquid around steak with cornstarch mixture.
Add tomato wedges; removefromheat.
Serve with hot rice.