Pepper Steak

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

1. Trim
2. fat
3. from
4. beef.tut beef with grain into 2-inch strips.
5. Cut
6. strips
7. across grain into 1/8-inch slices.
8. Toss beef,
9. 1 tablespoon vegetable
10. oil, 1 teaspoon cornstarch, the salt, 1
11. teaspoon
12. soy
13. sauce
14. and white pepper in glass bowl. Refrigerate
15. 30
16. minutes.
17. Cut each tomato into 8 wedges.
18. Cut green
19. peppers
20. into
21. 1-inch
22. pieces.
23. Cut onion into 3/4-inch pieces.
24. Mix
25. 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar.
26. Heat wok until 2 drops of water bubble and skitter.
27. Add 3 tablespoons vegetable oil. Rotate to coat.
28. Add onion, ginger root and garlic.
29. Stir-fry until garlic
30. is light brown.
31. Add beef.ttir-fry until beef istrown, about
32. 3
33. minutes.
34. Remove
35. beef
36. from wok.
37. Add 2 tablespoons vegetable oil; rotate to coat side.
38. Add tomatoes. Stir-fry
39. 30 seconds.
40. Stir in 1/2 cup chicken broth.
41. Heat to boiling.ttir intornstarch
42. mixture.
43. Cook
44. and stir until thickened.
45. Add green peppers and beef.
46. Stir-fry 30 seconds. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=654759 (may not work)