Ingredients
1-1/2 pounds beef top round steak (1/2 inch thick)1 tablespoon canola oil1 cup beef broth2 celery ribs, chopped1 garlic clove, minced3 tablespoons soy sauce1/2 teaspoon ground ginger1/2 teaspoon salt1/4 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained2 medium green peppers, julienned1 medium onion, cut into thin wedges1 cup sliced fresh mushrooms2 tablespoons cornstarch3/4 cup cold waterHot cooked rice
Preparation
Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender.
Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
