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1 1/2 lb. boneless top round or sirloin steak, cut into 1-inch thin strips
1 C. celery, thinly sliced
2 T. oil
1/4 C. onions, thinly sliced
1 clove garlic, minced
1/2 C. Coca-Cola
1 tsp. salt
2 medium tomatoes, ripe
1 C. beef broth (bouillon)
2 1/2 T. cornstarch
1/4 C. Coca-Cola
1 C. green bell pepper, cored, seeded
1 T. soy sauce
Hot, cooked rice
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. Add the beef broth. 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
of Coca-Cola. Cover and simmer for 5 minutes. Do not
overcook; the vegetables should be tender-crisp. Peel the
tomatoes, cut into wedges, gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the
soy sauce. Stir mixture into the meat and cook until sauce
is thickened, about 1 minute, stirring lightly with a fork.
Serve over hot rice.
Yields 6 servings.
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