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3/4 lb. flank steak
1 tsp rice wine
Pinch sugar
2 tbsp soy sauce
1 piece ginger root, minced
1/4 tsp pepper
1 tsp cornstarch
2 tbsp oil
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

Cut flank steak into thin strips about 2 inches long. In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil. Add meat strips and toss to coat.
Let marinate for 30 minutes. In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside. Place wok over high heat and add 1/4 cup of oil. Stir-fry beef for 2 to 3 minutes. Remove with a slotted spoon and transfer to a large bowl.
Add remaining 1/4 cup of oil and heat. Add green onions and green pepper and stir-fry for 1 minute. Add tomatoes and stir-fry for another minute. Add broth mixture and cook for 1 minute, or until it thickens slightly. Add beef and mix well.

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