Mushroom Pepper Steak

• 6 tablespoons reduced-sodium soy sauce, divided
• 1/8 teaspoon pepper
• 1 pound beef top sirloin steak, cut into thin strips
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium beef broth
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh gingerroot
• 3 teaspoons canola oil, divided
• 1 cup julienned sweet red pepper
• 1 cup julienned green pepper
• 2 cups sliced fresh mushrooms
• 2 medium tomatoes, cut into wedges
• 6 green onions, sliced
• Hot cooked rice, optional

1. In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
2. Drain beef, discarding marinade. In a
3. or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm.
4. Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

soy sauce, pepper, cornstarch, beef broth, garlic, fresh gingerroot, canola oil, sweet red pepper, green pepper, mushrooms, tomatoes, green onions, rice

Taken from www.tasteofhome.com/recipes/mushroom-pepper-steak/ (may not work)