1 sirloin steak
3 tbsp. sherry
3/4 c. soy sauce
1 tsp. salt
1/3 c. cornstarch
3/4 tsp. MSG, optional
3 tbsp. sugar
2 med. green peppers, cut into squares
1 onion, cut into strips
3 stalks celery, sliced on the diagonal
1/2 c. oil
1 to 2 c. water
2 med. tomatoes, cut into wedges
Cut steak into bite size pieces. Sprinkle with sherry, set aside.
Add soy sauce, salt, cornstarch, MSG and sugar to the meat mixture.
Put about 1 tbsp. oil in hot wok or skillet over high heat.
Add pepper, onion and celery just until tender crisp. Remove from wok.
Drain meat from juices, reserving liquid. Add oil to wok or skillet and stir fry meat until beef is cooked and no longer pink.
Add cooked vegetables back to pan and stir in reserved juices and water, heat to boiling. Cook until thickened.
Add tomato wedges and heat through. Serve over cooked rice.