Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------STIR-FRY----------------------------------
3/4 lb LEAN BEEF, SIRLOIN, FLANK 1 ea CLOVE FRESH GARLIC
2 ts CORNSTARCH 2 ea LARGE STALK, CELERY
2 ts SOY SAUCE 1 ea MEDIUM ONION
1/4 c SALAD OIL 1 ea GREEN BELL PEPPER
1 tb WATER 3 ea MEDIUM TOMATOES, WEDGED
1 tb DRY SHERRY 1 ds SALT
1/2 ts FRESH GINGER

-------------------------------COOKING SAUCE-------------------------------
1 tb SOY SAUCE 3 tb CATSUP
1 tb WORCESTERSHIRE SAUCE 1 ts CURRY POWDER
1 tb CORNSTARCH 1/2 c WATER

CUT EACH TOMATO INTO 6 WEDGES. CUT PEPPER INTO 1" SQUARES. CUT CELERY INTO
1/4" SLANTED SLICES. CUT BEEF INTO 1 1/2" WIDE STRIPS WITH THE GRAIN, THEN
CUT INTO 1/8" SLICES ACROSS THE GRAIN. IN A BOWL, STIR TOGETHER
CORNSTARCH, SOY, SHERRY, AND WATER. ADD MEAT AND STIR TO COAT, THEN STIR
IN 1 1/2 TEASPOONS OF OIL AND MARINATE FOR AT LEAST 15 MINUTES. MEANWHILE
PREPARE COOKING SAUCE AND SET ASIDE. PLACE STIR-FRY PAN OVER HIGH HEAT,
WHEN HOT ADD 2 TABLESPOONS OF OIL. WHEN OIL BEGINS TO HEAT, ADD GINGER AND
GARLIC AND STIR ONCE. ADD MEAT MIXTURE AND STIR FRY UNTIL MEAT IS BROWNED
(1 1/2 TO 2 MINUTES). REMOVE FROM PAN AND SET ASIDE. POUR REMAINING OIL
INTO PAN. WHEN HOT, ADD CELERY AND ONION AND STIR FRY FOR 1 MINUTE. ADD
BELL PEPPER AND STIR FRY FOR ONE MORE MINUTE. ADD A FEW DROPS OF WATER IF
PAN LOOKS DRY. ADD TOMATOES AND STIR FRY FOR 1 MINUTE. RETURN MEAT TO PAN
AND ADD COOKING SAUCE. STIR UNTIL SAUCE THICKENS. SEASON TO TASTE WITH
SALT. MAKES 4 SERVINGS

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