3 tablespoons cornstarch
1-1/2 cups chicken broth
2 tablespoons vegetable oil
1 onion, sliced
1 celery rib, thinly sliced
1/2 teaspoon garlic powder
1 pound sirloin steak, sliced into thin strips
1 (15-3/4 ounce) can whole tomatoes, with juice
Hot cooked rice as an accompaniment
In a medium bowl, whisk together cornstarch and chicken broth until smooth; set aside.
Heat oil in a large skillet over medium-high heat, add sliced onion and thinly sliced celery rib, cook until tender; add garlic power.
Add beef and cook until brown, stirring often. Add whole tomatoes and the cornstarch mixture. Cook until the mixture comes to a boil and thickens; stirring constantly. Serve over the cooked rice.
Makes 4 servings.