Pepper Steak Stir-Fry

• 1 lb. beef flank or boneless sirloin steak
• 1 tsp. cream cornstarch
• 1 tsp. soy sauce
• 3 small tomatoes
• 1 medium onion
• 2 Tbsp. cream cornstarch
• 1 tsp. sugar
• 1 tsp. finely chopped ginger root
• 2 Tbsp. vegetable oil
• 1 Tbsp. vegetable oil
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 medium green peppers
• 1 c. chicken broth
• 2 Tbsp. soy sauce
• 3 Tbsp. vegetable oil
• 1 tsp. ground garlic

1. Trim fat from beef.
2. Cut beef along grain into 2-inch strips. Cut strips across grain into 1/8-inch wide slices.
3. In bowl toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and 1/4 teaspoon white pepper. Refrigerate for 30 minutes.

beef flank, cream cornstarch, soy sauce, tomatoes, onion, cream cornstarch, sugar, ginger root, vegetable oil, vegetable oil, salt, white pepper, green peppers, chicken broth, soy sauce, vegetable oil, ground garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234815 (may not work)