Pepper Steak Stir Fry
A recipe from the Sneaky Kitchen
1 lb. lean beef flank or boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon corn starch
1 teaspoon salt
1 teaspoon soy sauce
1/4 tsp. pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1 cup chicken broth
2 tablespoons corn starch
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon ground garlic
2 tablespoon vegetable oil 

Trim fat from beef along grain into 2 inch strips. Cut strips across grain into 1/8 inch wide slices. In a bowl, toss together the first 6 ingredients, including beef slices. Refrigerate at least 30 min.

Cut each tomato into 8 wedges; slice green peppers into 1 in. pieces, no more than 1/4 in. thick, cut onion into 3/4 in. pieces.

In separate bowl, mix chicken broth, corn starch, soy sauce & sugar. Heat wok on med.-high heat just until drops of water flipped onto surface bubble & skitter. Add 3 Tbsp vegetable oil; spread around to coat surface. Add onion, gingerroot & garlic to wok. Stir-fry until garlic & onions are light brown. Add beef mixture, stir-fry until meat is brown (about 5 min.). Remove beef mixture from wok. Add 2 Tbsp vegetable oil; spread to coat. Stir-fry green peppers for 2 min. Add tomatoes; stir-fry 1 min. Add the corn starch-chicken broth mixture; cook & stir until thickened on med-high heat. Add beef mixture; stir-fry 3 min. or until hot. Serve over rice or noodles.