Oriental Pepper Steak

• 1 12 lbs flank steaks, diagonally cut into 1/4-inch pieces
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons canola oil, divided
• 12 teaspoon ground black pepper
• 1 teaspoon gingerroot, grated
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 2 cups fresh mushrooms, sliced
• 12 cup reduced-sodium beef broth
• 1 tablespoon cornstarch
• 2 tomatoes, cored and cut into wedges
• 3 cups cooked rice, hot

1. In a large bowl, combine the soy sauce, 1 tablespoon oil and black pepper.
2. Add the beef and toss to coat.
3. Marinate in the refrigerator for several hours or over night.
4. In a heavy skillet or wok, heat remaining oil.
5. Add garlic and ginger; saute for 1 minutes.
6. Drain beef; reserve marinade.
7. Add beef and cook, stirring constantly, until beef is browned, about 4-5 minutes.
8. Remove beef with slotted spoon and set aside.
9. Add onions, green peppers and mushrooms to skillet.
10. Cook and stir until vegetables a tender-crisp, about 2 minutes.
11. In a small bowl, combine the reserved marinade, beef broth and cornstarch.
12. Return beef to skillet; add marinade mixture.
13. Cook and stir until sauce is thick and bubbly.
14. Add tomatoes; cover and cook until heated through, about 2 minutes.
15. Serve with noodles or rice.

flank steaks, soy sauce, canola oil, ground black pepper, gingerroot, garlic, onion, green bell pepper, fresh mushrooms, beef broth, cornstarch, tomatoes, rice

Taken from www.food.com/recipe/oriental-pepper-steak-180976 (may not work)