1 1/2 lbs. top Round or Sirloin steak
1 sm. onion, sliced & separated into rings
1 green pepper, cut in thin strips
1 1/2 c. celery, diced
3/4 c. carrots, sliced thin
1 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can tomato sauce
1 tsp. sugar
1/4 tsp. ginger
1/4 c. oil

Blend cornstarch and soy sauce in small bowl. Stir in can of tomato sauce. Add sugar and ginger and set aside. Sear strips of steak in oil in large skillet or wok over high heat, stirring constantly. Add onion rings, carrots, celery slices and continue to stir fry over high heat, just until crisp and tender. Then add green pepper strips. Stir in tomato sauce mixture and stir fry 3 to 4 minutes longer until sauce thickens slightly and becomes shiny. Serve over 3 cups hot cooked rice. Makes 6 servings.