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

Trim fat from beef. Cut beef along grain into 2-inch strips. Cut strips across grain into 1/8th-inch wide slices. In bowl toss beef, 1 tablespoon vegetable oil, 1 teaspoon corn starch, 1 teaspoon salt, 1 teaspoon soy sauce, 1/4 teaspoon pepper. Refrigerate for 30 minutes.

Cut each tomato into 8 wedges. Slice green peppers into 1-inch pieces, no more than 1/4-inch thick. Cut onion into 3/4-inch pieces. Mix 1/4 c. chicken broth, 2 tablespoons soy sauce, 2 tbsp. corn starch and 1 teaspoon sugar.

Heat wok on medium to high until drops of water bubble. Add 3 tablespoons of vegetable oil. 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 from wok. Add 2 tablespoons oil to wok. Spread to coat pan surface. Add tomatoes. Stir fry 1 minute. To tomatoes, stir in corn starch-chicken broth mixture. Cook and stir until thickened. Add green peppers and beef. Stir fry 3 minutes. Serve over rice or noodles.