Ngao Yuk Chow Wong Kur (Beef Tomato)

• 1/2 lb. beef, sliced in thin strips
• 3 tbsp. oil
• 1 green pepper, cut in 1 inch squares
• 1 small round onion, cut in 1 inch cubes
• 1 clove garlic, crushed
• 1 stalk celery, cut in 1 inch lengths
• 2 medium tomatoes, cut in wedges
• 2 stalks green onion, cut in 1 inch lengths

Seasoning for Beef

• 1 tbsp. cornstarch
• 3 tbsp. shoyu
• 1 tsp. sugar
• 1/4 tsp. ginger juice
• Dash of pepper
• Pinch of baking soda

Gravy

• 3/4 cup water
• 1/4 tsp. sugar
• 1/4 tsp. monosodium glutamate
• 1 tbsp. cornstarch

Combine seasoning ingredients and marinate beef 10-15 minutes. Heat 2 tbsp. oil in wok or skillet. Saute garlic until light brown; remove garlic. Add beef, stir fry approximately 1/2 minute or until medium-rare; remove.

Add 1 tbsp. oil to wok. Stir-fry pepper, onion and celery 1 minute. Add beef, tomato and gravy ingredients. Cook, stirring gently, until liquid comes to a boil and is thickened. Yield: 4 to 6 servings.