Stir-Fried Beef And Peppers

• 1 lb. beef flank or boneless sirloin steak
• 1 Tbsp. vegetable oil
• 1 tsp. cornstarch
• 1 tsp. soy sauce
• salt and pepper to taste
• 1 medium onion, sliced
• 1/4 c. chicken broth
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 2 cloves garlic, finely chopped
• 2 Tbsp. vegetable oil
• 1/2 c. beef broth
• 3 small tomatoes, wedged
• 1 medium green pepper, cut into strips
• 1 medium red pepper, cut into strips

1. Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices.
2. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon soy sauce, salt and pepper in a glass bowl.
3. Refrigerate 30 minutes. Mix chicken broth, 2 tablespoons soy sauce and the sugar.
4. Heat in wok or large skillet until hot.
5. Add 3 tablespoons vegetable oil; rotate to coat.
6. Add onion and garlic; stir-fry until garlic is brown.
7. Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.
8. Add 2 tablespoons vegetable oil; rotate to coat.
9. Add tomatoes; stir-fry 30 seconds.
10. Stir in 1/2 cup beef broth; heat to boiling.
11. Stir in cornstarch mixture and cook, stirring until thickened.
12. Add peppers and beef.
13. Stir-fry 30 seconds.
14. Yields 6 servings.

beef flank, vegetable oil, cornstarch, soy sauce, salt, onion, chicken broth, cornstarch, soy sauce, garlic, vegetable oil, beef broth, tomatoes, green pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450273 (may not work)