Quick Green Pepper Steak

• 1 lb. beef top round, sliced diagonally into thin strips
• 1 small onion, sliced thin
• 1 bell pepper, seeded and sliced
• 1 large or 2 small tomatoes, cut into wedges
• 1 c. beef broth
• 2 Tbsp. soy sauce
• 2 Tbsp. white wine
• 1/3 c. peanut oil
• 2 Tbsp. cornstarch

1. Mix together 1 tablespoon each of the soy sauce, wine, oil and cornstarch in a small bowl.
2. Toss the beef strips in the mixture to coat.
3. Heat 2 tablespoons of the oil in a wok or frypan over high heat.
4. Add the meat and cook quickly to brown, about 3 or 4 minutes.
5. Set aside and add a bit more oil to pan and saute onion for 1 or 2 minutes.
6. Add bell pepper and cook for 1 minute more. Return meat to pan, along with tomatoes and broth.
7. Cook until broth boils.
8. Stir together the remaining soy sauce, wine and cornstarch.
9. Thicken broth with the cornstarch mixture.
10. Serve over boiled rice or pasta.
11. Yield:
12. 4 servings.

beef top round, onion, bell pepper, tomatoes, beef broth, soy sauce, white wine, peanut oil, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434668 (may not work)