Oriental Beef And Peppers

• 1 to 1 1/2 lb. beef top round steak, cut diagonally across grain into 1/8-inch thick strips
• 1 Tbsp. cornstarch
• 1/2 tsp. sugar
• 1/4 tsp. ginger
• 1 clove garlic
• 1/4 c. soy sauce
• 4 Tbsp. salad oil
• 1 green pepper, cut in strips
• 2 carrots, cut diagonally into 1/8 inch thick slices
• 1 onion, cut in chunks
• 2 tomatoes, cut in eighths
• 1/2 c. water
• 2 tsp. cornstarch
• 1 Tbsp. soy sauce

1. Combine cornstarch, sugar, ginger, garlic and 1/4 cup soy sauce.
2. Add meat and stir to coat well.
3. Let marinate 20 minutes. Mix together water, 2 teaspoons cornstarch and 1 tablespoon soy sauce; set aside.
4. In wok or frying pan, heat 2 tablespoons salad oil.
5. Add beef and marinade and cook over medium heat, stirring constantly 1 or 2 minutes or until beef is no longer pink.
6. Do not overcook.
7. Remove beef from pan.
8. Heat remaining 2 tablespoons salad oil in same pan.
9. Add green pepper, carrots and onion.
10. Cook, stirring constantly, until vegetables are tender, yet crisp, about 4 minutes.
11. Salt lightly.
12. Add beef, tomatoes and water mixture. Cook, stirring constantly, until mixture boils and thickens.
13. Serve immediately.
14. Makes 4 to 6 servings.

beef top round steak, cornstarch, sugar, ginger, clove garlic, soy sauce, salad oil, green pepper, carrots, onion, tomatoes, water, cornstarch, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674237 (may not work)