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Chinese Pepper Steak

1 to 1 1/2 pounds boneless top round or sirloin steak
2 tablespoons oil
1 clove garlic, minced
1 teaspoon salt
1 cup canned undiluted beef broth (bouillon)
1 cup thinly sliced green pepper strips
1 cup thinly sliced celery
1/4 cup thinly sliced onions
1/2 cup Coca-Cola
2 medium, ripe tomatoes
2 1/2 tablespoons corn starch
1/4 cup Coca-Cola
1 tablespoon soy sauce
Hot cooked rice

Trim all fat from meat and cut into pencil-thin strips. In deep
skillet or Dutch oven, heat oil, garlic and salt. Add meat and
brown over high heat about 10 minutes, stirring occasionally with
a fork. Add beef broth, cover and simmer 15 to 20 minutes, or
until meat is fork-tender. Stir in green pepper, celery, onions
and 1/2 cup Coca-Cola. Cover; simmer 5 minutes. Do not overcook;
vegetables should be tender-crisp. Peel tomatoes, cut into wedges,
gently stir into meat. Blend corn starch with the 1/4 cup Coca-Cola
and soy sauce. Stir into meat and cook until thickened, about 1
minute, stirring lightly with fork. Serve over hot rice. Makes
6 (3/4 cup) servings.


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