1. | Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces. |
2. | Brown meat in oil in large skillet or Dutch oven. |
3. | Add garlic, tomatoes, and 1 cup water to browned meat. |
4. | Cover and simmer 45 minutes, or until meat is tender. |
5. | Add green pepper strips, onions, and celery. |
6. | Cover and cook 15 minutes longer. |
7. | In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth. |
8. | Stir into meat mixture with remaining ingredients, except rice. |
9. | Cook, stirring, until slightly thickened. |
10. | Serve over rice |