Green Pepper Steak

• 1 lb. beef chuck or round, fat trimmed
• 1/4 c. soy sauce
• 1 clove garlic
• 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
• 1/4 c. salad oil
• 1 c. green onions, thinly sliced
• 1 c. red or green peppers, cut to 1-inch squares
• 2 stalks celery, thinly sliced
• 1 Tbsp. cornstarch
• 1 c. water
• 2 tomatoes, cut into wedges

1. With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick.
2. Combine soy sauce, garlic and ginger.
3. Add beef; toss and set aside while preparing vegetables.
4. Heat oil in large frying pan or wok.
5. Add beef; toss over high heat until browned.
6. Taste meat.
7. If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
8. Turn heat up.
9. Add vegetables; toss until vegetables are tender-crisp, about 10 minutes.
10. Mix cornstarch with water; add to pan.
11. Stir and cook until thickened. Add tomatoes; heat through.
12. Makes 4 servings.

beef chuck, soy sauce, clove garlic, ginger, salad oil, green onions, red, stalks celery, cornstarch, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390001 (may not work)