Pepper Steak

• 1 1/2 lb. boneless sirloin steak
• 2 Tbsp. vegetable oil
• 1 (10 1/2 oz.) can beef broth (undiluted)
• 1 medium onion, sliced
• 2 medium green peppers, cut in 1/4-inch strips
• 1/2 tsp. garlic salt
• 2 tsp. sugar
• 1/2 tsp. ground ginger
• 2 Tbsp. soy sauce
• 1 Tbsp. plus 1 tsp. cornstarch
• 2 medium tomatoes, cut in wedges (peeled)

1. Partially freeze steak.
2. Slic across grain in 2 x 1/4-inch strips.
3. Brown steak in oil in a skillet over medium-high heat for 4 to 6 minutes.
4. Add beef broth and next 4 ingredients.
5. Simmer 5 minutes or until vegetables are crisp-tender.
6. Combine cornstarch, sugar and soy sauce, stirring well.
7. Add to beef mixture.
8. Bring to a boil for 1 minute, stirring constantly.
9. Remove from heat, add tomato wedges and toss gently.
10. Serve over hot cooked rice.

boneless sirloin steak, vegetable oil, beef broth, onion, green peppers, garlic salt, sugar, ground ginger, soy sauce, cornstarch, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805306 (may not work)