Instructions: Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles.

This recipe yields 4 servings.

Tip: To make slicing easier, freeze beef 1 hour.

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