Pepper Steak

• 2 lb. (1/2-inch thick) boneless round steak
• 2 Tbsp. vegetable oil
• 1 c. hot water
• 2 Tbsp. soy sauce
• 1 tsp. molasses
• 1/2 tsp. ground ginger
• 1 clove garlic, crushed
• 1 medium onion, sliced
• 2 medium green peppers, cut into strips
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/4 c. water
• 1 Tbsp. cornstarch
• 10 cherry tomatoes, halved
• salt and pepper to taste

1. Partially freeze steak; slice diagonally across grain into 3 x 1/2-inch strips and set aside.
2. Heat oil in a large skillet; add steak and cook, stirring often, until steak is browned.
3. Combine 1 cup water, soy sauce, molasses, ginger and garlic; mix well and pour over steak.
4. Cover and simmer for 30 minutes.
5. Add onion; cover and simmer for 15 minutes.
6. Add green peppers and water chestnuts; cover and simmer for 10 minutes.
7. Combine 1/4 cup water and cornstarch; mix well and add to skillet.
8. Cook over medium heat, stirring, until smooth and thickened.
9. Stir in tomatoes.

boneless round steak, vegetable oil, water, soy sauce, molasses, ground ginger, clove garlic, onion, green peppers, water chestnuts, water, cornstarch, tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382272 (may not work)