Beef with Green Peppers

v In a preheated wok, or heavy 10 inch skillet, heat 1/3 cup oil, 1 tsp. salt and 1/4 tsp. pepper.

v Cut 1 1\2 lbs. lean fillet of beef, sirloin, or bone-less loin across the grain into thin strips. Brown the strips in the hot oil, over high heat, stirring constantly. Add 6 Tbsps. finely minced onion, 1 garlic clove, crushed, 4 green peppers, sliced and 1 1/2 cups celery, sliced diagonally into 1/4 in pieces, and cook, stirring for a  few minutes longer.

v Add 1 1/2 cups beef stock, cover the pan tightly, and cook over until the meat and vegetables are just au dente.

v  Add 2 Tbsps. corn-starch mixed to a paste with 1/4 cup water and 1 tsp. soy sauce.

v  Cook for a few minutes more stirring constantly, until the liquid thickens and the mixture is very hot. Serve immediately with fluffy rice.