Pepper Steak, Oriental

By pammy_k

Ingredients

• 1 1/2 pounds boneless beef round tip
• 3 tablespoons soy sauce
• 1 tablespoon cooking oil
• Dash freshly ground pepper
• 1/2 teaspoon grated gingerroot or ground gigner
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 medium green pepper, sliced
• 2 cups sliced fresh mushrooms (about 5 ounces)
• 6 green onions with tops cut in 1/2-inch pieces
• 1/2 cup beef broth
• 1 tablespoon cornstarch
• 2 medium tomatoes, cut in wedges
• Hot cooked rice

Details

Servings 6

Preparation

Step 1

Partially freeze beef; cut across grain into 1/4-inch strips. In large bowl combine soy sauce, 1 tablespoon oil, and pepper. Add beef; toss to coat well. Let stand several hours in refrigerator. Drain beef, reserving marinade.

In wok or skillet heat ginger and garlic in 1 tablespoon oil. Add beef; stir fry till beef is browned, about 4 minutes. Remove beef with slotted spoon. Add green pepper, mushrooms, and onions to wok. Cook and stir till vegetables are crisp-tender, about 2 minutes; return beef to wok.

Combine reserved marinade, beef broth, and cornstarch; pour over beef mixture. Cook and stir till thickened and bubbly. Add tomatoes; cover and cook till heated through, about 2 minutes. Serve with rice.