Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Top round or sirloin steak, |
\N \N | Boneless |
2 tablespoons | Oil |
1 \N | Clove garlic, minced |
1 teaspoon | Salt |
1 cup | Beef broth (bouillon), |
\N \N | Canned and undiluted |
1 cup | Green bell pepper, cored, |
\N \N | Seeded, and cut into |
\N \N | Thin strips |
1 cup | Celery, thinly sliced |
¼ cup | Onions, thinly sliced |
½ cup | COCA-COLA |
2 mediums | Tomatoes, ripe |
2½ tablespoon | Cornstarch |
¼ cup | COCA-COLA |
1 tablespoon | Soy sauce |
\N \N | 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 ½ 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 ¼ 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 (¾ cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981