PEPPER STEAK POTOURRI
4 to 6 servings
In a large heavy skillet, heat oil over moderate heat; add beef strips and sauté, browning meat thoroughly. Add garlic, tomatoes, and 1 cup water. Reduce heat to low and simmer for 30 minutes. Add onion, celery, and peppers; continue cooking for 10 minutes.
In a 1-cup measure, blend cornstarch into ¼ cup cold water until a smooth paste is formed; stir cornstarch mixture into meat/vegetable mixture. Add soy sauce, Worcestershire sauce, and salt and pepper to taste; continue cooking for 1 minute.
To serve, spoon pepper steak mixture over mounds of hot cooked rice or noodles, if desired and garnish each serving with a sprinkle of minced parsley.