BOB Recipe: Pepper Steak Stir-fry

 

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.

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