1 lb. flank steak
2 tbsp. soy sauce
1 garlic clove, minced
1 tbsp. cornstarch
1/4 c. water
1 beef bouillon cube, mashed
1 tbsp. salt
1 bunch broccoli, cut into flowerettes
1 c. thinly sliced celery
1 tbsp. salad oil
1 tbsp. pimiento, cut into strips

Cut flank steak into thirds lengthwise. Freeze about 30 minutes for easier slicing. Slice steak across the grain into very thin diagonal pieces.

In medium bowl, combine soy sauce and garlic. Add beef and toss until well coated. Marinate for 30 minutes.

In small cup, combine cornstarch, water and bouillon.

In large saucepan, bring 3 quarts water and 1 tablespoon salt to boil. Blanch broccoli for 1 minute. Add celery, continue to blanch both for 1 more minute; drain.

In a medium skillet, heat oil until hot but not smoking. Add beef and cook, stirring quickly and frequently, until beef loses it pink color, about 3 minutes. Stir in cornstarch mixture and cook 1 minute. Add blanched vegetables and pimiento and cook for 1 more minute, or until mixture is hot. Serves 4.