1 green bell pepper
Hot cooked rice
In a small bowl, combine all seasoning sauce ingredients and set aside; Remove stem, seeds and ribs from bell pepper; cut into 1-inch squares; set aside. Cut tomato in half crosswise and gently squeeze each half to remove as much of excess juice and seeds as possible; cut each half into 1-inch pieces and set aside with the pepper and onion pieces.
In a medium bowl, combine the 2 trablespoons cornstarch with the salt and pepper; dredge steak pieces in the mixture. In a large skillet over high heat, heat vegetable oil and sesame oil; Add steak and garlic; stir-fry 3 minutes. Add bell pepper and onion; stir-fry 2 minutes. Stir in broth and tomato pieces; stir-frty 2 minutes or until sauce is thickened. Serve immediately over hot cooked rice.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved