1 lb. round steak
1 tbsp. shoyu
1 tbsp. sherry
1 tsp. oil
1 tbsp. corn starch
1 tsp. sugar
1 clove garlic, crushed
1/4 inch slice or crushed ginger

Slice beef thinly into bite-size pieces. Add remaining ingredients and let stand 15 to 20 minutes.

VEGETABLE:

4 fresh tomatoes, in wedges
1 sm. onion, sliced
1 lg. green pepper in strips
2 talks celery, sliced diagonally

GRAVY:

1 c. water or soup stock
1 tbsp. corn starch
2 tsp. shoyu
1/2 tsp. sherry
1/8 tsp. ajinomoto (you can use MSG)
2 tsp. salt

Combine all gravy ingredients, stir. Saute beef in 2 tablespoons peanut or vegetable oil. Remove from pan, heat 1 tablespoon oil in same pan. Saute onions, celery and pepper. Add 1/2 teaspoon gravy to vegetable. Stir frequently until onion is soft.

Add tomatoes, gravy and beef at the same time. Stir to blend ingredients and cook only until gravy thickens, do not overcook tomatoes. This is good served with boiled rice. (Very easy to fix.)

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