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Chinese Pepper Steak


1 1/2 lb. flank or round steak
2 tbsp. cornstarch
Dash pepper
1/2 tsp. salt
2 tbsp. soy sauce
1/4 tsp. ground ginger
1/2 lb. green peppers
1/2 lb. tomatoes
4 tbsp. oil
1 clove garlic
1/2 c. beef stock


Slice steak thinly across the grain. This is easier to do if the meat is frozen first. Combine cornstarch, pepper, salt, soy sauce and ginger with the beef slices. Let set several hours in this marinade. Clean peppers and remove seeds. Cut into 1 1/2" pieces. Heat 1 tablespoon oil in frying pan and saute the peppers for two minutes. Remove. Heat the rest of oil, add garlic and beef. Saute two minutes or until just cooked. Remove the garlic. Add green peppers and tomatoes cut into 1/2" pieces. Mix well. Add the stock and cook until the sauce thickens. Do not over cook.

Serves 6. Serve over boiled rice.

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