Pepper Steak from Meat & Potatoes by Judith Choate - Cooking by the Book

Ingredients

• One 1 ½ -inch-thick lean top-round steak
• 3 tablespoons vegetable oil
• ¼ cup light soy sauce
• ½ cup beet stock
• 1 teaspoon minced garlic
• 2 large green bell peppers, stemmed, seeded, and sliced
• 1 large onion, peeled and sliced
• ½ cup sliced celery
• 3 whole ripe tomatoes, cored and quartered
• ½ cup chopped scallions
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water