• 1 1/2 lb Top Round Steak
• 2 tb Vegetable Oil
• 1 Clove Garlic, Minced
• 1 ts Salt
• 1 c Beef Broth
• 1 c Julienned Bell Pepper
• 1 c Thinly Sliced Celery
• 1/4 c Thinly Sliced Onion
• 1/2 c Coca-Cola
• 2 md Ripe Tomatoes
• 2 1/2 tb Cornstarch
• 1/4 c Coca-Cola
• 1 tb Soy Sauce

Hot Cooked Rice 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 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.