Ingredients
| 1 Pound |
beef or tender venison |
| 1 Clove |
garlic, minced |
| 2 Tablespoon |
olive oil |
| 3 Tablespoon |
soy sauce |
| 1 Teaspoon |
sugar |
| 3 |
ripe tomatoes, cut into wedges |
| |
olive oil for frying |
| 1 |
medium onion, sliced |
| 2 |
green bell peppers, sliced |
| 2 |
celery, sliced ribs |
| 2 Tablespoon |
cornstarch |
| 1/4 Cup |
cold water |
| 1 Pinch |
salt |
| 4 |
green onions, cut into 2-inch strips |
Instructions
Slice beef or venison in 1/8-inch-thick slices. Sauté garlic in 2 tablespoons olive oil. Mix 3 tablespoons soy sauce, 1 teaspoon sugar and pinch of salt and marinate the meat for 15 minutes. Add extra olive oil to skillet and cook meat until hot. Remove meat from pan, add a little more oil and sauté onion, green peppers and celery for 5 minutes. Return meat to the pan. Make paste of 2 tablespoons cornstarch, water and 1 teaspoon sugar. Stir into meat and vegetables and cook until the sauce clears. Add tomatoes and green onions. Mix well. Serve over rice.
