|Boneless chuck steak||1 Pound (1/2 inch thick)|
|Unseasoned meat tenderizer||1 Teaspoon|
|Salad oil||2 Tablespoon|
|Green peppers||2 Medium|
|Minced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), mashed|
|Sliced celery||1⁄2 Cup (8 tbs), sliced diagonally|
|Beef stock/Consomme||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Cut steak into thin strips; sprinkle with meat tenderizer.
Brown in oil in skillet.
Cut green peppers into thin strips; add onion, garlic, green peppers and celery to steak.
Saute for about 2 minutes or until vegetables are partially tender.
Combine cornstarch, beef stock and soy sauce; add to steak mixture.
Cook, stirring, until liquid is slightly thickened and begins to simmer.
Add salt and pepper.
Serve immediately over rice.