Pepper Steak

Directions

1. 1
   Trim
2. 2
   fat
3. 3
   from
4. 4
   beef. Cut beef with grain into 2-inch strips.
5. 5
   Cut
6. 6
   strips
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   across grain into 1/8-inch slices.
8. 8
   Toss beef,
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   1 tablespoon vegetable
10. 10
    oil, 1 teaspoon cornstarch, the salt, 1
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    teaspoon
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    soy
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    sauce
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    and white pepper in glass bowl. Refrigerate
15. 15
    30
16. 16
    minutes.
17. 17
    Cut each tomato into 8 wedges.
18. 18
    Cut green
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    peppers
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    into
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    1-inch
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    pieces.
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    Cut onion into 3/4-inch pieces.
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    Mix
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    1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar.
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    Heat wok until 2 drops of water bubble and skitter.
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    Add 3 tablespoons vegetable oil. Rotate to coat.
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    Add onion, ginger root and garlic.
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    Stir-fry until garlic
30. 30
    is light brown.
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    Add beef. Stir-fry until beef is brown, about
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    3
33. 33
    minutes.
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    Remove
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    beef
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    from wok.
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    Add 2 tablespoons vegetable oil; rotate to coat side.
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    Add tomatoes. Stir-fry
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    30 seconds.
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    Stir in 1/2 cup chicken broth.
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    Heat to boiling. Stir in cornstarch
42. 42
    mixture.
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    Cook
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    and stir until thickened.
45. 45
    Add green peppers and beef.
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    Stir-fry 30 seconds. Makes 6 servings.