| Ingredients | Direction |
|---|---|
| 1 lb. boneless sirloin 2 tsp. vegetable oil 1 tsp. cornstarch 1 tsp. salt 1 tsp. soy sauce dash of white pepper 3 small tomatoes 3 medium green peppers 1 medium onion Sauce 1/4 cup chicken broth 2 Tblsp.cornstarch 2 Tblsp. dark soy sauce 1 Tblsp. sugar 3 Tblsp. vegetable oil 2 tsp. finely chopped ginger root 2 tsp. finely choped garlic 2 Tblsp. vegetable oil 1/2 cup chicken broth |
Trim fat from beef cut into2-inch strips. Cut strips across grain into 1/8-inch slices. Combine beef 1 Tblsp. vegetable oil, 1 tsp. cornstarch, salt, 1 tsp. soy sauce and white pepper in a glass bowl. Refrigerate 30 minutes. Cut tamatos into 8 wedges. Cut green peppersinto 1-inch pieces. Cut onions into 3/4-inch piece. mix 1/4 cup chicken broth, 2 Tblsp. cornstarch, 2 Tblsp. soy sauce and sugar. Heat wok until two drops of water bubble and skitter. Add 3 Tblsp vegetable oil; rotate to cook. Add onion, ginger root and garlic; stir-fry until garlic is light brown. Add beef ; stir until brown, about 3 minutes. Remove beef from wok. Add 2 tbls. Vegetable oil; rotate to coat sides of wok. Add tomatoes; stir-fry 30 seconds.Stir in 1/2 cup chicken broth; heat to boil. Stire in cornstarch mixture; cook and stir until thickened. Add in green pepper and beef; stirfry 30 seconds. |