1 sirloin steak
1 onion, cut into strips
2 med. green peppers, cut into squares
2 med. tomatoes, cut into wedges
3/4 c. soy sauce
3 tbsp. sherry
3 tbsp. sugar
3 stalks celery, sliced on the diagonal
1 tsp. salt
1/3 c. cornstarch
1/2 c. oil
3/4 tsp. MSG, optional
1 to 2 c. water

Cut steak into bite size pieces. Sprinkle with sherry, set aside. Add soy sauce, cornstarch, MSG and sugar to the meat mixture. Put about 1 tablespoon oil in hot wok or skillet over high heat. Add pepper, onion and celery just until tender crisp. Drain meat from juices, reserving liquid. Add oil to wok or skillet and stir fry meat until beef is cooked and no longer pink. Add cooked vegetables back to pan and stir in reserved juices and water, heat to boiling. Cook until thickened. Add tomato wedges and heat through. Serve over cooked rice.