Cut the steak with the grain into 5 cm wide strips, then cut each strip across the grain into 1 cm slices. (You will find the meat is easier to slice if you place it in the freezer for a short while before slicing) In a medium bowl, combine the steak with the soy sauce, 1 tb. of the oil and 2 ts. of the cornstarch. Stir to coat the steak and set aside. Cut the pepper into thin slivers. Cut the onion into 1 cm thick wedges. Cut the celery on the diagonal into 1 cm slices. In a small bowl, stir together the broth, black pepper and the remaining 2 ts. cornstarch and set aside. In a large skillet or wok, warm 1 tb of the oil over med. high heat. When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes. Transfer the beef to a plate and set aside. Add the remaining 1 tb. of oil to the skillet. Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer. Serve hot with steamed rice. Do-Ahead Time savers: All of the vegetables can be prepared ahead of time and refrigerated, covered until ready to cook. The broth mixture can be made well ahead and the beef can be mixed with its marinade several hours ahead...in fact, I think it is better when marinated for a time before the actual cooking. Calories: 348 Protein: 23 gm Fat: 25 gm Carbo: 7 gm Cholesterol: 59 gm Sodium: 653 gm. When I cook, I have made it a habit to gather the ingredients, measure them and set them aside, ready for the time when they are needed. You will find that this is one of the secrets of preparing good Oriental dishes, as they usually contain many ingredients, lots of chopping, and are cooked rather quickly. Barb