Peppersteak

Cut beef into paper thin slices, sprinkle with tenderizer according to package.

Heat salad oil in a large skillet over high heat, add the beef slices and cook until the red color dissappears. Add peppers, scallions, celery, cook 3 to 5 minutes.

Blend water with cornstarch; stir in remaining ingredients except the rice. Stir quickly into beef mixture.

Stir constantly until slightly thickened and boiling.

Serve with rice or canned Chinese fried noodles.

Serves 6.