Pepper Steak

• 1 1/2 to 2 lb. beef chuck or round
• 1/2 c. soy sauce
• 1/4 tsp. garlic powder
• 1/2 tsp. ground ginger
• 1/3 c. oil
• 1 c. green onions, thinly sliced
• 2 c. red and green peppers, cut into 1-inch squares
• 2 stalks celery, thinly sliced (may be omitted)
• 3 large carrots, cut into 1-inch pieces
• 1 Tbsp. cornstarch
• 1 c. water
• 2 large tomatoes, cut into wedges
• 1 Tbsp. sugar

1. Cut beef into thin strips.
2. Combine soy sauce, garlic and ginger.
3. Add beef.
4. Toss and set aside.
5. (May marinate beef in refrigerator for 2 hours.)
6. Heat oil in a large pan or wok.
7. Add beef; cook until browned.
8. Cover and simmer on low for 30 to 40 minutes.
9. Turn heat up and add cut up vegetables.
10. Cook about 10 minutes or until tender crisp.
11. Mix cornstarch with water.
12. Stir. Add to meat and vegetables.
13. Stir and cook until thickened.
14. Add tomatoes and sugar.
15. Heat through.

beef chuck, soy sauce, garlic powder, ground ginger, oil, green onions, red and, stalks celery, carrots, cornstarch, water, tomatoes, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985337 (may not work)