Oriental Steak And Pepper
|Boneless sirloin steak||10 Ounce|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Green bell pepper||1 Medium, seeded, thinly sliced|
|Onion||1⁄2 Cup (8 tbs), seeded and thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Water||3⁄4 Cup (12 tbs)|
|Instant beef broth and seasoning mix||1 1⁄9 Ounce (1 Packet)|
|Soy sauce||1 Tablespoon|
|Tomato||1 Medium, cut into eighths|
On rack in broiling pan broil steak, 2 to 4 inches from heat source, until rare, about 3 minutes on each side (broil thicker steak farther away from heat); cut steak across the grain into thin slices and set aside.
In 10-inch skillet heat oil; add green pepper, onion, and garlic and saute until onion is translucent and pepper is tender-crisp.
Add steak slices and saute for 1 minute; add water and broth mix and bring liquid to a boil.
In small bowl combine soy sauce and cornstarch, stirring to dissolve cornstarch; stir into steak mixture.
Add tomatoes and cook, stirring constantly, until tomatoes are just cooked and mixture is slightly thickened; sprinkle with pepper and serve immediately.