Chinese Flank Steak

• 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

1. 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.
2. 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.
3. Add onion, green pepper and garlic to fat remaining in skillet. Saute until soft. Add mushrooms with their liquid.
4. 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.

flank steaks, soy sauce, tomatoes, worcestershire sauce, pepper sauce, vegetable oil, onion, green pepper, garlic, mushrooms, cornstarch, beef broth

Taken from www.food.com/recipe/chinese-flank-steak-314784 (may not work)