Pepper Steak Stir Fry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb beef flank steak or 1 lb boneless sirloin steak
• 1 tablespoon tbsps vegetable oil
• 1 teaspoon tsps cornstarch
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 3 small tomatoes
• 2 medium green peppers
• 1 medium onion
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 1 teaspoon finely chopped gingerroot
• 1 teaspoon ground garlic (i substitute with chopped garlic)
• 2 tablespoons vegetable oil

Recipe

• 1 trim fat from beef; cut beef along grain into 2 inch strips. cut strips across grain into 1/8 inch wide slices (i sometimes add cubed italian sausage to the beef mixture). in a bowl, toss together the first six ingredients, including beef slices. refrigerate for 30 minutes. cut each tomato into 8 wedges (i remove the seeds). slice green peppers into 1 inch pieces, no more than 1/4 inch thick. cut onion into 3/4 inch pieces. in a separate bowl, mix chicken broth, 2 t. cornstarch, 2 t. soy sauce and sugar. heat wok on medium-high until drops of water bubble. add 3t. of vegetable oil; spread around to coat surface. add onion, gingerroot and garlic to wok. stir-fry until garlic and onions are light brown. add beef mixture, stir-fry until meat is brown, about 5 minutes. remove beef mixture from wok. add 2 t. vegetable oil to wok; spread to coat surface. stir-fry green peppers for 2 minutes. add tomatoes; stir-fry 1 minute. to wok, add cornstarch-chicken broth mixture; cook and stir until thickened on medium-high heat. add beef mixture; stir-fry 3 minutes or until hot. serve over rice or noodles. (i usually will freshly grind black pepper into the wok as i'm cooking).