1. Early in the day: In shallow baking dish, for marinade, combine 1/4 cup salad oil, 4 teaspoons sugar, 2 teaspoons cornstarch, 4 teaspoons soy sauce and wine. 2. Add round steak chunks and turn over to coat with marinade. 3. Cover and refrigerate, turning meat occaisionally. 4. About 40 minutes before serving: In covered 8" skillet over medium-high heat, heat meat and marinade to boiling. 5. Reduce heat to low; simmer 30 minutes or until meat is tender, stirring occaisionally. 6. With slotted spoon, remove meat; set aside, leaving liquid in skillet. 7. To skillet, add 1 tablespoon salad oil, green peppers, celery and onions; cover and cook over medium heat until tender-crisp. 8. Meanwhile, in a small bowl with fork, combine 2 tablespoons sugar, 1 tablespoon cornstarch, 1 tablespoon soy sauce, ketchup and Worcestershire; gradually stir into vegetables and cook, stirring constantly, until mixture is slightly thickened. 9. Add tomatoes and meat and cook, stirring occaisionally, until heated through. 10. Serve with the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
