Pepper Steak

A summer classic when the tomatoes are prime

Pepper Steak

Linda Holzheimer

• 3 T. oil
• 1 1/2 lbs flank or round steak cut into thin strips
• 1 clove garlic, minced
• 1/2 t. salt
• dash pepper
• 1/4 t. ginger
• 1/4 t. sugar
• 1/4 c. soy sauce
• 2 green peppers cut into large chunks
• 1 lb. fresh bean sprouts
• 1 medium onion, sliced
• 4 medium sized tomatoes, quartered
• 2 T. cornstarch
• 1 c. beef broth

Heat oil in wok or large frying pan.  Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink.  Move meat from center of skillet; add soy sauce, green pepper and onion.  Cook, covered about 3 minutes.  Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes.  Make a smooth mixture of cornstarch and broth; add to hot mixture.  Stir gently until thickened.  Service over hot white rice.