1 lb. tender steak, cut into 1" strips
3 lg. green or red peppers, cut into 2" strips
3 stalks celery, cut into 1" pieces
1 lg. or 2 med. onions, sliced
3 cloves chopped garlic
1 ripe tomato or 1 sm. can plum tomatoes, diced
14 oz. chicken stock or 1 sm. can clear chicken broth
1/3 c. water
1 tbsp. cornstarch
2 tbsp. oil
3 tbsp. soy sauce, unsalted if preferred

In wok or large frying pan, heat oil and fry garlic until golden, remove from pan. Stir fry steak about 2 minutes. Remove steak and juices from pan.

Stir fry peppers, celery and onions together for about 10 minutes. Cover pan with lid, return steak, garlic and juices from steak to pan, add chicken broth and diced tomatoes, cook about 5 minutes.

Mix together cornstarch, water and soy sauce, add to pepper steak, cook about 2 minutes until slightly thickened. Serve over rice.