2 c. green pepper strips
1 c. celery, sliced on bias
1/4 c. salad oil
6 small minute steaks cut 1/4 inch strips
1 c. cold water
1/4 c. soy sauce
3 tbsp. cornstarch
2 tsp. sugar
1/2 tsp. salt
3 sm. tomatoes, peeled and cut into wedges

In a small skillet quickly cook green pepper and celery in oil until crisp tender. Remove and set aside. Add meat to hot skillet, brown quickly. Combine water, soy sauce, cornstarch, sugar and salt and add to skillet. Cook and stir until mixture thickens and bubbles. Return green pepper and celery and add tomatoes, heat through. Serving suggestion: serve over rice. Author says this is very good served with mandarin oranges and pineapple tidbits.