2 tbsp. vegetable oil
1-2 green peppers, cut into 1/4" strips
1 lb. flank steak
2 tbsp. cornstarch in 2 tbsp. cold water
1 c. chicken broth
3 tbsp. soy sauce (more if desired)
2-3 firm tomatoes, cut into wedges (peeled, if desired)
Boiled rice

Thinly slice the steak directly across the grain with the knife tilted at a 45 angle to the cutting board.

Heat oil in the wok and stir fry the green peppers 1-2 minutes or until their green color brightens. Push aside. Stir fry the steak 3- 4 minutes. Return the green peppers to the steak in the wok. Stir the cornstarch mixture, broth and soy sauce into the steak and peppers. Add the tomato wedges and continue heating until the sauce is thickened and clear and the tomatoes are heated through. Serve at once with rice. 4 servings.