from: Pinnacle Foods Corporation
Product: Cream Cornstarch
BOB RECIPE: Pepper Steak Stir Fry
1 lb beef flank or boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon white pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon ground garlic
2 tablespoons vegetable oil
Trim fat from beef; cut beef along grain into 2 inch strips. Cut strips across grain into 1/8 inch wide slices. In a bowl, toss together the first six ingredients (including beef slices). Refrigerate for 30 minutes. cut each tomato into 8 wedges. Slice green peppers into 1 inch pieces, no more than 1/4 inch thick. cut onion into 3/4 inch pieces.
In a separate bowl, mix chicken broth, 2 tablespoon cornstarch, 2 tablespoons soy sauce and sugar.
Heat work on medium high until drops of water bubble. Add 3 tablespoons oil; spread around to coat surface. Add onions, gingerroot and garlic to wok. Stir-fry until garlic and onions are light brown. Add beef mixture, stir fry until meat is brown (about 5 minutes). Remove beef mixture from wok.
Add 2 tablespoons oil to wok; spread to coat surface. Stir-fry green peppers for 2 minutes. Add tomatoes; stir-fry 1 minute. To wok, add cornstarch-chicken broth mixture; cook and stir until thickened on medium-high heat. Add beef mixture; stir-fry 3 minutes or until hot. Serve over rice or noodles. Makes 4 servings.