RECIPE FROM "SANDY'S
1 cup soy sauce
2 tablespoons dry sherry
1 teaspoon ground ginger
1/2 teaspoon sugar
1/4 cup plus 1 tablespoon vegetable oil, divided
1 (2-pound) boneless beef chuck roast, trimmed and cut across grain into 1/8"-thick strips
2 medium-size green peppers, cut into strips
2 medium onions, cut into eighths
2 celery ribs, thinly sliced
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons cornstarch
1 cup water
2 small tomatoes, cut into wedges
4 cups hot cooked rice
Combine first 4 ingredients and 2 tablespoons oil in a bowl; stir well. Add beef strips, tossing lightly to coat well. Cover and marinate in frig for 1 hour.
Pour remaining 3 tablespoons oil around top of preheated wok, coating sides. Heat at medium (350 deg) for 1 minute. Add beef strips with marinade; stir-fry for 2-3 minutes or until beef is browned. Reduce heat to low (200 deg). Cover and simmer for 30 minutes, stirring occasionally.
Increase heat to medium-high (375 deg). Add green pepper and next 4 ingredients. Stir-fry until crisp-tender (about 5 minutes).
Combine cornstarch and water; add to veggies and beef. Cook, stirring constantly, until slightly thickened. Stir in tomato and cook 1 more minute. Serve hot over rice.
Makes 8 servings.