This recipe was taken off a Cream corn starch box. When you eat red meat, a recipe like this with ample veggies and seasonings makes it a lot healthier than steak alone, and easier and safer for kids to chew and swallow. You can even halve the meat and double the veggies for a healthier dish.
1 lb. lean beef flank or boneless sirloin steak
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 six ingredients, including the beef slices. Refrigerate for at least 30 minutes.
Cut each tomato into 8 wedges. Slice green peppers into 1 inch pieces, no more than 1/4 inch thick. Cut onion into 3/4 inches pieces.
In a separate bowl, mix chicken broth, 2 tablespoons corn starch, 2 tablespoons soy sauce and the sugar.
Heat the wok on medium-high heat just until drops of water flipped onto the surface bubble and skitter. Add 3 tablespoons vegetable oil; spread around to coat surface. Add onion, gingerroot and garlic to wok. Stir-fry until garlic and onions are light brown. Add beef mixture, stir-fry until meat is brown (about 5 minutes). Remove beef mixture from wok. Add 2 tablespoons vegetable oil to wok; spread to coat surface. Stir-fry green peppers for 2 minutes. Add tomatoes; stir-fry 1 minute. To wok, add the corn starch-chicken broth mixture; cook and stir until thickened on medium-high heat. Add beef mixture; stir-fry 3 minutes or until hot.
Serve over rice or noodles. Makes 4 servings.
Note #1: If you use a good non-stick wok, you can considerably cut down on the amount of oil you must use. If you do this, turn the heat just below medium when you do the green peppers, to avoid burning the meat juices.