Pepper Steak Stir Fry

Name: Pepper Steak Stir Fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb beef flank steak or 1 lb boneless sirloin steak; 1 tablespoon tbsps vegetable oil; 1 teaspoon tsps cornstarch; 1 teaspoon salt; 1 teaspoon soy sauce; 1/4 teaspoon white pepper; 3 small tomatoes; 2 medium green peppers; 1 medium onion; 1 cup chicken broth; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 1 teaspoon sugar; 3 tablespoons vegetable oil; 1 teaspoon finely chopped gingerroot; 1 teaspoon ground garlic (I substitute with chopped garlic); 2 tablespoons vegetable oil

Submitted by SpamIam

"An Awesome Pepper Steak Stir Fry. I do some minor variations (mostly doubling the meat which can also be substituted with chicken or sausage). I'll list my variations in (parentheses)."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 4

ingredients

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon tbsps vegetable oil
1 teaspoon tsps cornstarch
1 teaspoon salt
1 teaspoon soy sauce
¹⁄₄ teaspoon white pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon ground garlic (I substitute with chopped garlic)
2 tablespoons vegetable oil

directions

Trim fat from beef; cut beef along grain into 2 inch strips. Cut strips across grain into 1/8 inch wide slices (I sometimes add cubed italian sausage to the beef mixture). In a bowl, toss together the first six ingredients, including beef slices. Refrigerate for 30 minutes. Cut each tomato into 8 wedges (I remove the seeds). Slice green peppers into 1 inch pieces, no more than 1/4 inch thick. Cut onion into 3/4 inch pieces. In a separate bowl, mix chicken broth, 2 T. cornstarch, 2 T. soy sauce and sugar. Heat wok on medium-high until drops of water bubble. Add 3T. of 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 T. vegetable oil to wok; spread to coat surface. Stir-fry green peppers for 2 minutes. Add tomatoes; stir-fry 1 minute. To wok, add cornstarch-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. (I usually will freshly grind black pepper into the wok as I'm cooking).