I made this for dinner last night, and thought I would share the recipe.
12 ounces flank or sirloin steak, sliced thinly across the grain into strips 1 x 1 1/2 inches long
1 tsp. chopped ginger
1 tsp. chopped garlic
1 tsp. oil
1 medium onion, cut in wedges and layers separated
1 green bell pepper, seeded and cut into 1-inch squares
1 can (28 oz) solid pack tomatoes, quartered, with juice
1 beef bouillon cube
2 tbs. soy sauce
1 tsp. sugar (or honey)
1 tbs. cornstarch mixed with 1/4 cup water
1/2 cup chopped cilantro, optional
Mix the ginger and garlic with the beef and let it stand while you prepare the rest of the ingredients. (I used three bowls--one for the meat, one for the vegetables, and one for the liquids
Heat the oil in a nonstick wok or large skillet. Add beef mixture and cook until brown. Add the onion and bell pepper. Cook until crisp tender. Add the tomatoes, bouillon cube, soy sauce, and sugar. Bring to a boil, then simmer a few minutes to blend.
Add the cornstarch/water mixture. Simmer until thickened. Garnish with cilantro.
Yield: 4 servings
Note: Meat is easier to slice of partially frozen.
Serve over rice.
For the meat, I actually used a chuck roast, and it turned out good!