Chinese Flank Steak - cooking recipe

Ingredients

1 1/2 lbs flank steaks
2 tablespoons soy sauce
2 (15 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce
3 tablespoons vegetable oil
1 medium onion, sliced
1/2 green pepper, sliced
1 garlic clove, minced
1 (4 ounce) can sliced mushrooms
2 tablespoons cornstarch
1 1/2 cups beef broth

Preparation

Slice steak thinly on the bias (this will be easier if you freeze the steak for 20-30 minutes first). Combine in a bowl with soy sauce, Worcestershire sauce and hot sauce. Let stand 10-15 minute.
Heat oil in heavy skillet. Add beef and stir-fry quickly until meat loses its pink color. Remove from pan to a clean plate and set aside.
Add onion, green pepper and garlic to fat remaining in skillet. Saute until soft. Add mushrooms with their liquid.
Stir cornstarch into a little bit of the beef broth until smooth. Add the slurry with the rest of the broth to the vegetables. Bring to a boil and cook 3 minutes. Return meat to pan and cook until hot all the way through.