PEPPER STEAK

• 1 lb

  boneless beef top sirloin steak, trimmed and cut 3/4 in. thick
• 2 Tbsp

  vegetable oil , divided
• ·

  salt and ground pepper to taste
• 1 Tbsp Ginger
• 2 medium

  bell peppers, diced
• 1 medium

  onion chopped
• 1 clove

  garlic, pressed
• 1 c

  beef broth
• 1/4 c

  water
• 1 1/2 Tbsp

  cornstarch
• 1 Tbsp

  soy sauce
• 1 can(s)

  (14.5oz) whole tomatoes, drained and chopped - optional 
• ·

  
  

  1. Cut steak in half and then crosswise into 1/8 inch thick strips. 
  2. In large nonstick skillet, heat one tbs.of the oil over medium high heat. Add beef; cook and stir two to three minutes or until browned.
  3.  Remove from skillet with slotted spoon; 
  4. season with salt  , ginger and pepper and set aside. In the same skillet, over medium high heat, heat remaining tbs. of oil. Add bell peppers, onion and garlic. Cook and stir two or three minutes or until tender. In a medium bowl, combine broth, water, cornstarch and soy sauce, and add to the skillet. Pour in the tomatoes if you want to add tomatoes.
  5. . Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet and cook until heated through. Serve over rice.