1 1/2 lb. beef steak (sirloin, round, or London broil)
3/4 tsp. meat tenderizer
3 tbsp. salad oil
2 green peppers, cut in 1-inch squares
3 scallions, thinly sliced
1 1/2 c. diagonally sliced celery
1 1/2 c. water, broth, or consomme
1 tbsp. cornstarch
1/3 c. light molasses
3 tbsp. soy sauce
3/4 tsp. salt
1 tsp. garlic powder
1 1/2 tsp. monosodium glutamate
3/4 tsp. ginger
2 tsp. lemon juice
4 c. cooked rice

Cut beef into paper-thin slices; sprinkle with tenderizer. Heat salad oil in large skillet over high heat. Add beef slices; cook briefly, just until red color disappears. Add peppers, scallions, and celery. Cook 3-5 minutes, stirring frequently.

Blend water with cornstarch; stir in remaining ingredients, except rice. Add quickly to beef mixture, stirring constantly until slightly thickened and boiling. Serve with hot rice. Serves 6.