- Trim excess fat from meat and slice thinly against the grain. Combine marinade ingredients and marinate meat in a bowl or zipper bag for a minimum of 30 minutes or up to 24 hours.
- Before cooking, use a strainer to drain meat well. Reserve the marinade for the sauce.
- Spray a skillet lightly with non-stick spray or oil and heat over medium-high. Add meat in a single layer and allow to cook until browned and almost cooked through, stirring minimally, 7-8 minutes. If meat does not fit in a single layer, cook in two batches.
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*If meat releases a lot of juices while cooking, remove it from the pan, pour juices out of pan into reserved marinade, and return the meat to the pan to continue cooking.
- Remove meat from pan. Add 1 tablespoon vegetable oil and cook bell peppers and celery. Cook until tender-crisp, 3-5 minutes.
- In a small bowl, mix water and cornstarch together. Add water mixture, reserved marinade juices, and cooked meat back to the skillet with the veggies. Cook until the sauce is thickened, 1-2 minutes.
- Stir in fresh tomatoes and salt, if needed. Serve over rice.
