1 (2 lb.) sirloin steak
1 lg. onion, chopped
2 beef bouillon cubes
1 green pepper, cut into 1-inch squares
1 red pepper (optional), cut into 1-inch squares
1 clove garlic, minced
1 c. finely sliced celery
1/3 c. soy sauce
1 tbsp. salt
1 tbsp. black pepper
1 tsp. red pepper
1/3 c. cooking oil
3 tbsp. cornstarch
1 tomato, diced
1 1/2 c. cold water
4 c. cooked rice

Trim fat and cut sirloin into small strips about 1/8-inch thick. Brown steak on both sides in hot oil. Add vegetables (except tomatoes); saute until vegetable are tender crisp, about 10 minutes.

Dissolve bouillon cubes in boiling water; add cornstarch to 1/2 cup cold water. Stir until smooth. Add this to the boiling water. Cook until slightly thickened.

Pour into the skillet over meat and vegetables. Add salt, pepper and soy sauce. Mix well and let cook until meat and vegetables are tender. Add tomatoes during the last few minutes of cooking. Serve over cooked rice. Add more soy sauce to desired taste.