Tomato Pepper Steak

1 1/2 lbs. beef round steak
1 T. cooking oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 T. soy sauce
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. black pepper
14.5 oz. can diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
2 T. cornstarch
3/4 cup cold water
hot cooked rice

Cut beef into 3" x 1/4" strips. Heat oil in large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to boil. Reduce heat; cover and simmer 55-60 minutes or until meat is tender. Add tomatoes, peppers and onion; bring to boil. Reduce heat; cover and simmer 10 minutes. Combine cornstarch and water until smooth; add to pan. Bring to boil; cook and stir 2 minutes. Serve over rice.

**Recipe adapted from allrecipes.com