bell pepper, julienned
onion, thinly sliced
Trim all fat from the meat and cut into pencil thin strips.
In a deep skillet or dutch oven, heat oil, garlic and salt.
Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork.
Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions and 1/2 cup cola.
Cover and simmer for 5 minutes.
Do not overcook; the vegetables should be crisp-tender.
Peel the tomatoes; cut into wedges and gently stir into meat mixture.
Blend cornstarch with 1/4 cup of cola and the soy sauce.
Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork.