•1 pound beef top sirloin steak
•1/4 cup soy sauce
•1/4 cup water
•1 tablespoon cornstarch
•2 to 3 tablespoons vegetable oil, divided
•2 small onions, thinly sliced and separated into rings
•1 green pepper, cut into 1-inch pieces
•2 celery ribs, sliced diagonally
•2 tomatoes, cut into wedges
•Hot cooked rice
•Partially freeze beef.
• Thinly slice across the grain into bite-size strips; set aside. For sauce, combine soy sauce, water and cornstarch; set aside. heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry half of the beef until browned. Remove and repeat with remaining beef, adding additional oil as needed. Remove meat and keep warm.
• Add onions, green pepper and celery to pan; stir-fry until crisp-tender, about 3-4 minutes. Return beef to pan. Stir the sauce; add to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tomatoes; cook just until heated through. Serve over rice. Yield: 4 servings.