Tomato Pepper Steak

1 1/2 pounds round steak (1/2 inch thick)

1 tablespoon cooking oil

1 cup beef broth

2 celery ribs -- chopped

1 garlic clove -- minced

3 tablespoons soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 1/2 oz) diced tomatoes -- undrained

2 medium green peppers -- julienned

1 medium onion -- cut into thin wedges

1 cup sliced fresh mushrooms

2 tablespoons cornstarch

3/4 cup cold water

Hot cooked rice

Cut beef into 3-in x 1/4-in strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 mintues. Serve over rice.