Pepper Steak Oriental - cooking recipe

Ingredients

1 1/2 lb. boneless beef round tip, cut in 1/2-inch slices
3 Tbsp. soy sauce
1 Tbsp. cooking oil
dash of freshly ground pepper
1 clove garlic, minced
1/2 tsp. grated ginger root or ground ginger
1 medium green pepper, sliced
2 c. sliced fresh mushrooms (about 5 oz.)
6 green onions with tops, cut in 1/2-inch pieces
1/2 c. beef broth
1 Tbsp. cornstarch
2 medium tomatoes, cut into wedges
hot cooked rice

Preparation

Cut partially frozen beef into diagonal 1/4-inch strips.
In a large bowl, combine soy sauce, 1 tablespoon oil and pepper.
Add beef; toss to coat well; let stand several hours in refrigerator. Drain beef, reserving marinade.
Stir fry until beef is browned, about 4 minutes.
Remove beef with slotted spoon.
Add green peppers, mushrooms and onions to wok.
Cook and stir until vegetables are crisp and tender, about 2 minutes.
Return beef to wok, combine reserved marinade, beef broth and cornstarch, pour over beef mixture.
Cook and stir until thickened and bubbly.
Add tomatoes; cover and cook until heated through, about 2 minutes. Serve with rice.