Oriental Pepper Steak

• 2 lb. chuck steak or round steak
• 1 tsp. salt
• 1 garlic clove, crushed
• 1/8 tsp. powdered ginger
• 1/4 tsp. sugar
• 1/4 c. soy sauce
• 1 medium onion, sliced
• 1 (1 lb.) can bean sprouts, drained (reserve liquid)
• 1 Tbsp. cornstarch
• 2 green peppers, slivered
• 4 medium tomatoes, quartered

1. Cut steak into diagonal strips about 1/4 x 2-inches.
2. Preheat large skillet; sprinkle salt into skillet.
3. Brown meat.
4. Mix garlic, ginger, sugar and soy sauce; stir into meat.
5. Cover. Reduce heat and simmer for 20 minutes.
6. Add onion and bean sprouts.
7. Cover and simmer for 5 more minutes.
8. Make a smooth paste of cornstarch and reserved liquid; stir slowly into hot mixture and cook until liquid thickens.
9. Place green peppers and tomatoes on top.
10. Cover; steam 3 minutes or until peppers are cooked tender-crisp.
11. Serve over rice (broccoli can be substituted for bean sprouts).

chuck steak, salt, garlic, powdered ginger, sugar, soy sauce, onion, bean sprouts, cornstarch, green peppers, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390346 (may not work)