Serving Size: 6

1 1/2 pound top round or sirloin steak
1 thin strips
1 cup celery — thinly sliced
2 tablespoon oil
1/4 cup onions — thinly sliced
1 clove garlic — minced
1/2 cup coca-cola
1 teaspoon salt
2 md tomatoes — ripe
1 cup beef broth (bouillon)
2 1/2 tablespoon cornstarch
canned and undiluted
1/4 cup coca-cola
1 cup green bell pepper, cored
1 tablespoon soy sauce
seeded — and cut into
rice — cooked and hot

Cooking Directions:

Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender.

Stir in the green pepper strips, celery, onions, and 1/2 cup of
Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the
vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings. Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981