Stir-Fried Pepper Steak

• 12 oz. boneless sirloin steak, cut 1/2 to 3/4 inch thick
• 2 Tbsp. low sodium soy sauce or 1 Tbsp. Worcestershire
• 1 Tbsp. cornstarch
• 1/2 tsp. beef bouillon granules
• dash of pepper
• 6 oz. fettuccine
• 1 clove garlic, minced
• 1 onion, cut into thin wedges
• 1 medium green pepper, cut in 1 inch pieces
• 2 medium tomatoes, cut into thin wedges

1. Trim fat from beef, partially freeze and slice thinly across grain into bite size strips.
2. For sauce, stir together water, soy sauce, bouillon, cornstarch and pepper.
3. Set aside.
4. Cook fettuccine according to package directions.
5. Omit cooking oil and salt.
6. Drain well.
7. Spray wok or large skillet with nonstick spray. Heat over medium heat; add garlic to pan and stir-fry for 15 seconds.
8. Add onion; fry for 1 minute.
9. Add green pepper; fry 2 minutes, until vegetables are crisp-tender.
10. Remove vegetables from wok.
11. Put beef in wok; more oil may be necessary.
12. Stir-fry 2 or 3 minutes.
13. Push beef to sides and put sauce in center.
14. Cook until thick and bubbly.
15. Return vegetables to wok.
16. Cook 1 minute. Gently stir in tomato wedges.
17. Heat through.
18. Serve right away over fettuccine.
19. Serves 4.

boneless sirloin steak, soy sauce, cornstarch, beef bouillon granules, pepper, fettuccine, clove garlic, onion, green pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024272 (may not work)