from: Pinnacle Foods Corp
Product: Cream Corn Starch
BOB Recipe: Pepper Steak Stir-fry
1 lb beef flank or boneless sirloin steak
1 Tbsp vegetable oil
1 tsp cream corn starch
1 tsp salt
1 tsp soy sauce
1/4 tsp white or black pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1 cup chicken broth
2 Tbsp cream corn starch
2 Tbsp soy sauce
1 tsp sugar
3 Tbsp vegetable oil
1 tsp finely chopped gingerroot
1 tsp ground garlic
2 Tbsp vegetable oil
Trim fat from beef; cut beef along grain into 2 inch strips. But 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 onnion into 3/4 inch pieces.
In a separate bowl, mix chicken broth, 2 tablespoons corn starch, 2 teaspoons soy sauce and sugar.
Heat wok on medium-high until drops of water bubble. Add 3 tablespoons vegetable oil; spread around to coat surface. Add onion, gingerroot and garlic to wok. Stir-fry until garlic and onions are light brown. Add beef mixture, stir-fry unitl meat is brown (about 5 minutes). Remove beef mixture from wok.
Add 2 tablespoons vegetable oil to wok; spread to coat surface. Stir-fry green peppers for 2 minutes. Add tomatoes; stir-fry 1 minute. To wok, add corn starch-chicken broth mixture; cook and sitr until thickened on medium-high heat. Add beef mixture; stir-fry 3 minutes or until hot.
Serve over rice or noodles. Makes 4 servings.