Beef Pepper Steak

• 3 tablespoons butter or oil
• 1 1/2 pounds round or flank steak
• 1 1/2 cups thinly sliced onion
• 1 cup diced celery
• 2 cups canned tomatoes, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sugar
• 2 bay leaves
• 3 large green bell pepper
• 1 1/2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 1/4 cup cold water

1.  Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch wide strips.

2.  Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside.

3.  Reduce heat, saute onions for 5 minutes. Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water.

4. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish; stir into meat mixture.

5.  Cook until thick and clear, about 1 minute.