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| 1 x ca. 450 g | Tender beef, thinly sliced |
| 1 | Clove garlic, peeled & crushed |
| 1 Esslöffel | sugar |
| 2 Esslöffel | soy sauce |
| 1 Teelöffel | ginger powder ground |
| 1 Tasse | celery thinly sliced |
| 1 Tasse | onion thinly sliced |
| 1 | green pepper thinly sliced |
| 4 klein | Tomatoes, peeled and cut into wedges |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | water |
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1. In a deep, 2-quart, heat-resistant, non-metallic casserole place thinly sliced beef and heat in Microwave Oven 5 minutes or until meat is no longer red. Drain excess liquid. 2. Add garlic, sugar, soy sauce, ginger, celery, onion, green pepper and tomatoes and heat in Microwave Oven, 5 minutes or until vegetables are tender. In a small custard cup combine corn- starch and water until a smooth paste is formed. Add cornstarch mixture to liquid in casserole and heat an additional 2 minutes or until mixture is thickened and smooth.
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