1 pound chuck fillet, cut in 1" x 1/2" strips
3 tablespoons oil
1 clove garlic, minced
2 cups onions, cut in strips
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sherry
1/2 teaspoon salt
3 green peppers, cored, seeded, and cut in strips
3 ribs celery, cut in small strips
1 tomato
2 tablespoons cornstarch
1/2 cup beef broth
Heat oil in large frying pan; add minced garlic and meat. Brown, uncovered,for 3 minutes. Remove meat and set aside. In same frying pan (with oil),add onions, green pepper, and celery. Cover and steam cook for 5 minutes.Now return meat to pan. Add beef broth (or soup stock), sherry, soy sauce,sugar, and salt, and continue cooking, uncovered, for 10 minutes. Mix cornstarchwith 4 tablespoons cold water and stir into pepper steak mixture. Tomatowedges can also be added at this point. Cook 1 minute more. Serves 4 withboiled rice.