Pepper Steak - cooking recipe

Ingredients

1 lb. beef flank or boneless sirloin steak
1 Tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
dash of white pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1/4 c. chicken broth
2 Tbsp. cornstarch
2 Tbsp. dark soy sauce
1 tsp. sugar
3 Tbsp. vegetable oil
1 tsp. finely chopped ginger root
1 tsp. finely chopped garlic
2 Tbsp. vegetable oil
1/2 c. chicken broth

Preparation

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