1 lb. beef flank or boneless sirloin steak
1 tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. white pepper
3 sm. tomatoes
2 med. green peppers
1 med. onion
1/4 c. chicken broth
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar
3 tbsp. vegetable oil
1 tsp. finely chopped ginger root
1 tsp. ground garlic
2 tbsp. vegetable oil
1/2 c. chicken broth

Trim fat from beef along grain in 2" strips. Cut strips across grain into 1/8" wide slices. In bowl toss beef, 1 tablespoon vegetable oil, 1 tsp. cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and 1/4 teaspoon white pepper. Refrigerate for 30 minutes.

Cut each tomato into 8 wedges. Slice green pepper into 1" pieces, no more than 1/4" thick. Cut onion into 3/4" pieces. Mix with chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and 1 teaspoon sugar.

Heat wok on medium high until drops of water bubble. Add 3 tablespoons vegetable oil; spread around to coat pan surface. Add onion, ginger root and garlic to wok. Stir fry until garlic and onions are light brown. Add beef, stir fry until meat is brown, about 5 minutes. Remove beef mixture. Add 2 tablespoons vegetable oil to wok; spread to coat pan surface. Add tomatoes; stir fry 1 minute. To tomatoes, stir in cornstarch-chicken broth mixture; cook and stir until thickened on medium high heat. Add green peppers and beef; stir fry 3 minutes on medium high heat. Serve over rice or noodles. Makes 6 servings.