- ⅓ cup vegetable oil
- ⅔ cup celery, sliced into half rounds ⅛ inch
- Choose a skillet large enough to accommodate later all the beef fillets without overlapping. Put in the oil, celery, red pepper, and eggplant and turn on the heat to medium high.
- Cook the vegetables, stirring from time to time, until they are tender but not dissolved.
- Add the shredded lettuce and cook for 2 to 3 minutes, stirring frequently.