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Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Beef Chinese


1 pound Top round steak --OR
boneless sirloin -- (1 to 1-1/2 lbs)
2 tablespoons Oil
1 medium Clove garlic --minced
1 teaspoon Salt
1 cup Beef broth, or bouillon -- canned and undiluted
1 cup Green pepper, cored -- seeded, cut in thin strips
1 cup Celery --thinly sliced
1/4 cup Onions --thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes --ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice --cooked and hot


Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.

Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.

Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.

Makes 6 (3/4 cup) servings.

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