Ingredients
- 1 lb. steak
- 1 T. veg oil
- 1 tsp. CREAM corn starch
- 1 tsp. salt
- 1 tsp. soy sauce
- (1/4 tsp. white pepper)
- 3 small tomatoes
- 2 medium green peppers ( I used one)
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- 1 med onion
- 1 cup chix broth
- 2 T. CREAM corn starch
- 2 T. soy sauce
- 1 tsp. sugar
- 3 T. veg oil
- (1 tsp. finely chopped gingerroot)
- 1 tsp. ground garlic ( I used minced garlic)
- 2 T. veg oil
Details
Preparation
Step 1
Trim fat from beef, cut beef along grain into 2 inch strips. In a bowl, toss together the first 6 ingredients: beef, veg oil, cream corn starch, salt, soy sauce, & pepper. Refrigerate for 30 minutes.
Cut tomatoe into wedges. Slice green peppers into 1 inch pieces. Cut onion into 3/4 inch pieces.
In a separate bowl, mix chix broth, 2 T. CREAM corn starch, 2 T. soy sauce and 1 tsp. sugar. Put into sauce pan, on medium - high heat until drops of water bubble. Add 3 T. veg oil, spread around to coat. Add onion and garlic. Cook until both are light brown. Add beef mixture, cook until brown. Remove beef after browned.
Add 2 T. veg oil. Add green peppers for 2 minutes, add tomatoes for 1 minute.
Add beef mixture again. Serve over rice or noodles.
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