SEASONING SAUCE:
2 tablespoons cornstarch
1 teaspoon grated fresh ginger or 1/2 tsp. ground
1 can beef broth (10-1/2 oz.)
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes

1 green bell pepper
1 roma tomato
1 medium onion
1 pound boneless top sirlOin steak -- cut into thin slices
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 clove garlic -- minced

Hot cooked rice

In a small bowl, combine all seasoning sauce ingredients and set aside; Remove stem, seeds and ribs from bell pepper; cut into 1-inch squares; set aside. Cut tomato in half crosswise and gently squeeze each half to remove as much of excess juice and seeds as possible; cut each half into 1-inch pieces and set aside with the pepper and onion pieces.

In a medium bowl, combine the 2 trablespoons cornstarch with the salt and pepper; dredge steak pieces in the mixture. In a large skillet over high heat, heat vegetable oil and sesame oil; Add steak and garlic; stir-fry 3 minutes. Add bell pepper and onion; stir-fry 2 minutes. Stir in broth and tomato pieces; stir-frty 2 minutes or until sauce is thickened. Serve immediately over hot cooked rice.

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved