Pepper Steak - cooking recipe

Ingredients

2 lb. (1/2-inch thick) boneless round steak
2 Tbsp. vegetable oil
1 c. hot water
2 Tbsp. soy sauce
1 tsp. molasses
1/2 tsp. ground ginger
1 clove garlic, crushed
1 medium onion, sliced
2 medium green peppers, cut into strips
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. water
1 Tbsp. cornstarch
10 cherry tomatoes, halved
salt and pepper to taste

Preparation

Partially freeze steak; slice diagonally across grain into 3 x 1/2-inch strips and set aside.
Heat oil in a large skillet; add steak and cook, stirring often, until steak is browned.
Combine 1 cup water, soy sauce, molasses, ginger and garlic; mix well and pour over steak.
Cover and simmer for 30 minutes.
Add onion; cover and simmer for 15 minutes.
Add green peppers and water chestnuts; cover and simmer for 10 minutes.
Combine 1/4 cup water and cornstarch; mix well and add to skillet.
Cook over medium heat, stirring, until smooth and thickened.
Stir in tomatoes.