Categories: Beef, Chinese 
      Yield: 6 servings 
  
      1 lb Top round steak, OR 
           - boneless sirloin, 
           - (1 to 1-1/2 lbs) 
      2 tb Oil 
      1 md Clove garlic, minced 
      1 ts Salt 
      1 c  Beef broth, or bouillon, 
           - canned and undiluted 
      1 c  Green pepper, cored, 
           - seeded, cut in 
           - thin strips 
      1 c  Celery, thinly sliced 
    1/4 c  Onions, thinly sliced 
    1/2 c  COCA-COLA 
      2 md Tomatoes, ripe 
  2 1/2 tb Cornstarch 
    1/4 c  COCA-COLA 
      1 tb Soy sauce 
           Rice, cooked and hot 
  
  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.