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1 pound boneless chuck meat
4 tablespoons oil
2 carrots, sliced thinly
1 green pepper, cut into 1 inch strips
2 stalks celery, sliced diagonally
8 ounces green peas
4 scallions, sliced
3/4 cup soup stock, such as Manischewitz, or water
2 teaspoons Gefen Cornstarch
1/2 teaspoon sugar
1/2 teaspoon garlic powder or 1 cube Gefen Frozen Garlic
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Glicks Soy Sauce
Partially freeze meat. Slice across grain to one eighth of an-inch by one-inch strips.
Combine ingredients for marinade, add strips of meat and set aside for 20 minutes.
Preheat large frying pan. Add two tablespoons of oil. Over high heat, stir fry carrots, green pepper, celery, peas and scallions for five minutes. Remove vegetables.
Place remaining two tablespoons of oil and meat into pan. Stir fry for three minutes or until browned.
Dissolve cornstarch in stock and pour into pan over meat. Cook over low heat for three minutes or until thickened.
Add stir fried vegetables and sugar and cook for five minutes. Serve over rice.
Styling and Photography by Baila Rochel Leiner
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