- Slice steak across the grain into 2x1/4-inch strips. (Steak will slice easier if partially frozen first.)
- Brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Combine the cornstarch, sugar, black pepper and soy sauce, stirring well. Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened.
- Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice.
- Makes 4 to 6 servings.
Note: Depending upon your personal taste and/or spirit of adventure, either five-spice powder or garam masala is an acceptable substitute for the ginger in this recipe.
Prep time: 29 Min; Cooking time: 11 Min; Total time: 40 Min
Recipe editor Patricia Mitchell