1/09/19 Pepper Steak

Pepper Steak

Recipe Courtesy of Cindy Schumacher

1 pound beef flank or boneless sirloin steak
1 Tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
Dash white pepper

3 small tomatoes
2 medium green peppers
1 medium onion
¼ cup chicken broth
2 Tbsp. cornstarch
2 Tbsp. dark soy sauce
1 tsp. sugar
3 Tbsp. vegetable oil
1 tsp. finely chopped gingerroot
1 tsp. finely chopped garlic
2 Tbsp. vegetable oil
½ cup chicken broth

Trim fat from beef; cut with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, salt, 1 teaspoons soy sauce and white pepper in glass bowl. Refrigerate 30 minutes.
Cut each tomato into 8 wedges. Cut green peppers into 1 inch pieces. Cut onion into ¾ inch pieces. Mix ¼ cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar.
Heat wok until 2 drops of water bubble and skitter. Add 3 tablespoons vegetable oil; rotate to coat. Add onion, gingerroot and garlic; stir-fry until garlic is light brown. Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.
Add 2 tablespoons vegetable oil; rotate to coat side. Add tomatoes; stir-fry 30 seconds. Stir in ½ cup chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add green peppers and beef; stir-fry 30 seconds.