Here's a wonderful main dish you'll be proud to serve. Yes, there's a bit of prep work involved, but nothing daunting. Sirloin is not particularly tender, so get out your sharpening stone and put a fine edge on your kitchen knife to make short work of the slicing. The recipe gives you a choice with some of the spices, and let me just say right now that my personal preference is garam masala, but it's delicious with ground ginger or five-spice powder, too. It's totally up to you. You're going to love this.
- Slice steak across the grain into 2x1/4-inch strips.
- Combine the cornstarch, sugar, black pepper and soy sauce, sirring well. Set aside.
- In a large skillet (preferably a 12-inch skillet), 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.
- 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.
Prep time: 29 Min; Cooking time: 11 Min; Total time: 40 Min
Recipe editor Patricia Mitchell