Ingredients
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1-1/2 pounds boneless sirloin steak
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1 tablespoon plus 1 teaspoon cornstarch
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1 teaspoon sugar
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1/4 teaspoon ground black pepper
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2 tablespoons soy sauce
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2 tablespoons canola oil
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1 10-3/4-ounce can beef broth, undiluted
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1 medium onion, sliced
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2 medium green peppers cut in 1/4-inch strips
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1/2 teaspoon garlic powder
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1/2 teaspoon ground ginger OR garam masala OR five-spice powder, your choice
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2 medium, ripe tomatoes, peeled and cut into wedges
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Hot cooked white or brown rice
Instructions
- Slice steak across the grain into 2×1/4-inch strips.
- Combine the cornstarch, sugar, black pepper and soy sauce, sirring well. Set aside.
- In a large skillet (preferably a 12-inch skillet), brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened.
- Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice.
- Makes 4 to 6 servings.
