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1
Trim fat from beef; cut beef along grain into 2 inch strips.
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2
Cut strips across grain into 1/8 inch wide slices (I sometimes add cubed italian sausage to the beef mixture).
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3
In a bowl, toss together the first six ingredients, including beef slices.
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4
Refrigerate for 30 minutes.
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5
Cut each tomato into 8 wedges (I remove the seeds).
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6
Slice green peppers into 1 inch pieces, no more than 1/4 inch thick.
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7
Cut onion into 3/4 inch pieces.
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8
In a separate bowl, mix chicken broth, 2 T. cornstarch, 2 T. soy sauce and sugar.
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9
Heat wok on medium-high until drops of water bubble.
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10
Add 3T.
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11
of vegetable oil; spread around to coat surface.
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12
Add onion, gingerroot and garlic to wok.
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13
Stir-fry until garlic and onions are light brown.
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14
Add beef mixture, stir-fry until meat is brown, about 5 minutes.
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15
Remove beef mixture from wok.
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16
Add 2 T. vegetable oil to wok; spread to coat surface.
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17
Stir-fry green peppers for 2 minutes.
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18
Add tomatoes; stir-fry 1 minute.
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19
To wok, add cornstarch-chicken broth mixture; cook and stir until thickened on medium-high heat.
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20
Add beef mixture; stir-fry 3 minutes or until hot.
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21
Serve over rice or noodles.
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22
(I usually will freshly grind black pepper into the wok as I'm cooking).
