Peppersteak - cooking recipe

Ingredients

1 1/2 lb. Cubed Beef
3/4 tsp. Unseasoned Meat Tenderizer
3 Tbsp. Salad Oil
2 lg. Green Peppers, cut into 1-inch squares
Scallions, thinly sliced
1 1/2 c. Celery, sliced diagonally
1 1/2 c. Water, Consomme or Bouillion
1 Tbsp. Cornstarch
1 tsp. Light Molasses
3 Tbsp. Soy Sauce
3/4 tsp Salt
1 1/2 tsp M.S.G.
1 1/2 tsp. Ginger
2 tsp. Lemon Juice
4 c. Hot Rice

Preparation

Cut beef into paper thin slices, sprinkle with tenderizer according to package.
Heat salad oil in a large skillet over high heat, add the beef slices and cook until the red color dissappears. Add peppers, scallions, celery, cook 3 to 5 minutes.
Blend water with cornstarch; stir in remaining ingredients except the rice. Stir quickly into beef mixture.
Stir constantly until slightly thickened and boiling.
Serve with rice or canned Chinese fried noodles.
Serves 6.