Vegetable Beef Stir-Fry

• 1 teaspoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 beef top sirloin steak (1 pound), cut into thin strips
• 1 teaspoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons ketchup
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons canola oil, divided
• 1 medium sweet onion, cut into chunks
• 1 medium green pepper, cut into chunks
• 3 plum tomatoes, cut into chunks

1. In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside.
2. In a
3. or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer.
4. Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

cornstarch, soy sauce, fresh gingerroot, sugar, pepper, beef, cornstarch, chicken broth, ketchup, soy sauce, sesame oil, canola oil, sweet onion, green pepper, tomatoes

Taken from www.tasteofhome.com/recipes/vegetable-beef-stir-fry/ (may not work)