Categories: Meats 
      Yield: 4 servings 
  
      1 lb Flank steak                         1    Onion; medium sized 
      3 tb Soy sauce; reduced sodium           2    Celery; stalks 
      3 tb Vegetable oil                     1/2 c  Beef broth 
      4 ts Cornstarch                        1/4 ts Black pepper 
      1    Bell pepper; red or green           5    Fresh ginger; slices 1/4"thk 
  
  Cut the steak with the grain into 2" wide strips, then cut each strip 
  across the grain into 1/4" slices. (You will find the meat is easier to 
  slice if you place it in the freezer for a short while before slicing) In a 
  medium bowl, combine the steak with the soy sauce, 1 tb. of the oil and 2 
  ts. of the cornstarch.  Stir to coat the steak and set aside. Cut the 
  pepper into thin slivers. Cut the onion into 1/2" thick wedges. 
   Cut the celery on the diagonal into 1/2" slices.  In a small bowl, stir 
  together the broth, black pepper and the remaining 2 ts. cornstarch and set 
  aside. In a large skillet or wok, warm 1 tb of the oil over med. high heat. 
  When the oil is very hot, but not smoking, add the beef and the marinade 
  and stir-fry until the beef is browned, but still slightly pink in the 
  center, 2 to 3 minutes.  Transfer the beef to a plate and set aside. Add 
  the remaining 1 tb. of oil to the skillet. Add the pepper, onion, celery 
  and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes. 
  Return the beef to the skillet.  Stir the broth mixture, add it to the 
  skillet and bring the liquid to a boil. Cook, stirring constantly, until 
  the vegetables are crisp-tender and the beef is cooked through 2 to 3 
  minutes longer.  Serve hot with steamed rice. Do-Ahead Time savers: All of 
  the vegetables can be prepared ahead of time and refrigerated, covered 
  until ready to cook. The broth mixture can be made well ahead and the beef 
  can be mixed with its marinade several hours ahead...in fact, I think it is 
  better when marinated for a time before the actual cooking. Calories: 348 
  Protein: 23 gm Fat: 25 gm Carbo: 7 gm Cholesterol: 59 gm Sodium: 653 gm. 
  When I cook, I have made it a habit to gather the ingredients, measure them 
  and set them aside, ready for the time when they are needed. You will find 
  that this is one of the secrets of preparing good Oriental dishes, as they 
  usually contain many ingredients, lots of chopping, and are cooked rather 
  quickly. Barb