1 1/2 lbs. beef round or flank steak
3/4 tsp. unseasoned meat tenderizer
3 tbsp. vegetable oil
2 lg. green peppers, cut up
3 onions
1 1/2 c. celery
1 1/2 c. water
3 tbsp. soy sauce
3/4 tsp. salt
1 tsp. garlic powder
1 1/2 tsp. ginger
2 tsp. lemon juice
4 c. hot rice

Cut beef into paper thin slices. Sprinkle with tenderizer. Heat vegetable oil in large skillet over high heat. Add beef slices. Cook briefly, just until the red is gone from the meat.

Add peppers, onions and celery. Cook 3 to 5 minutes. Blend 3 cups water with 4 tablespoons cornstarch. Stir into pot. This will make your gravy. Add remaining ingredients quickly into beef mixture. Heat well. Serve with rice.