Pepper Steak Oriental

• 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

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

boneless beef round tip, soy sauce, cooking oil, ground pepper, clove garlic, ginger root, green pepper, mushrooms, green onions, beef broth, cornstarch, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525010 (may not work)