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Preparation
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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.
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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