Green Pepper Steak * - cooking recipe

Ingredients

1 1/2 lb. beef round, cut 2 inches thick
3/4 tsp. unseasoned instant meat tenderizer
3 Tbsp. salad oil
2 large green peppers, cut in 1-inch squares
3 scallions with tops, thinly sliced
1 1/2 c. sliced celery
1/3 c. light molasses
3/4 tsp. salt
1 1/2 tsp. monosodium glutamate
1 1/2 tsp. ginger (optional)
4 c. hot cooked rice
1 1/2 c. bouillon or consomme
3 Tbsp. soy sauce
1 tsp. garlic powder (optional)
1 Tbsp. cornstarch
2 tsp. lemon juice

Preparation

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