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Pepper Steak Stir Fry

1-2 lbs Beef Flank or Sirloin Steak

1 Tbsp Vegetable oil

1 tsp Corn Starch

1 tsp Salt

1 tsp Soy Sauce

1/4 tsp White Pepper

3 small Tomatoes

2 medium Green Peppers

1 medium Onion

1 cup Chicken Broth

2 Tbsp Corn Starch

1 tsp Sugar

3 Tbsp Vegetable oil

1 tsp Finely chopped gingerroot

1 tsp Ground garlic

2 Tbsp Vegetable oil

Rice or noodles cooked according to directions.

Trim Fat from Beef and cut along the gain into 2 inch strips. Cut strips across the grain into 1/8 inch wide slices.

In a bowl toss together the first six ingredients (including the beef) and refrigerate for at least 30 minutes

Prepare vegetables by cutting each tomato into 8 wedges. Slice green pepper into 1 inch pieces no more

than 1/4 inch thick. Cut onion into 3/4 inch pieces. In separate bowl mix chicken broth 2 Tbsp Corn starch,

2 Tbsp soy sauce and sugar. Heat Wok (preferred) or frying pan on medium-high heat or until drops of water bubble.

Add 3 Tbsp of vegetable oil and spread around to coat surface. Add onion, gingerroot and garlic and stir fry until

garlic and onion are slightly brown. Add beef mixture and stir fry until meat is brown (about 5 minutes).

Remove meat mixture from pan and set aside. Add 2 Tbsp vegetable oil to hot pan and spread to coat surface.

Stir fry green peppers for 2 minutes. Add tomatoes stir fry 1 minute. Push aside and leave center of pan clear of vegetables.

Add cornstarch and chicken broth mixture and cook and stir until thickened on medium high heat.

Add beef mixture and stir fry for 3 minutes or until hot.

Serve over rice or noodles. ( I prefer white rice)