---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
       1 lb Flank steak
       3    Stalks celery
       2    Bell peppers
       2    Tomatoes
       2 tb Oil
       1    Clove garlic, crushed
     3/4 c  Chicken stock
     3/4 tb Apple cider vinegar
       4 ts Sugar
     1/2 ts Salt
       1 tb Cornstarch
       2 ts Cold water
       1 ts Salt
     1/2 ts Sugar
       1 ts Thin soy sauce
   1 1/2 ts Oyster sauce
            Dash of pepper
       1 tb Cornstarch
       1    Green onion, slivered
   1. Cut flank steak into 3 long strips (cutting with
   the grain of the meat). Cut each strip into thin
   slices, cutting across the grain.
   2. Add “seasoning” to beef and mix well.
   3. Cut celery into 1 1/2 pieces; then, cut each piece
   lengthwise into strips, julienne style.
   4. Remove seeds from bell pepper and cut into 1 1/2
   5. Cut each tomato into eights.
   6. Heat wok and add 1 Tb oil.  Stir-fry celery and
   bell pepper for 3 minutes.  Sprinkle lightly with salt
   and sugar.  Remove and set aside.
   7. Heat wok, add 1 Tb oil, garlic and beef.  Stir-fry
   for 3 minutes; remove and set aside with vegetables.
   8. Put chicken stock in wok, add vinegar, sugar, salt
   and catsup.  Bring to boil.
   9. Add tomatoes, vegetables and beef.  Turn to high
   heat and bring to a boil again.
   10. Prepare thickening using cornstarch and cold
   water.  Stir into the mixture, cook for 1 minute, and
   SOURCE: Chopstick, Clever and Wok.