1 1/2 lb. round steak
3/4 tsp. unseasoned meat tenderizer
3 tbsp. salad oil
2 lg. green peppers, cut in 1 inch sq.
3 scallions (green onions) with tops, thinly sliced
1 1/2 c. diagonally sliced celery
1 1/2 c. water, consomme or bouillon
2 tbsp. cornstarch
1/3 c. light molasses
3 tbsp. soy sauce
3/4 tsp. salt
1 tsp. garlic powder
1 1/2 tsp. Accent
1 1/2 tsp. ginger
2 tsp. lemon juice
4 c. hot cooked rice

Cut beef into paper-thin slices, sprinkle with tenderizer. (Easier to slice if done while still partly frozen.) Heat oil in large skillet over high heat; add beef slices; cook briefly just until red color disappears. Add peppers, green onions and celery; cook 3-5 minutes, stirring frequently. Blend water with cornstarch; stir in remaining ingredients, except rice. Stir quickly into beef mixture. Stir constantly until thickened and boiling. Serve with rice and canned Chinese noodles. Serves 6.