1 lb. sirloin tip or flank steak
2 tbsp. vegetable oil
3 tbsp. vegetable oil
2 tbsp. vegetable oil
1 tsp. fresh ginger, minced
1 tsp. fresh garlic, minced
2 med. green peppers
1 med. onion
3 sm. tomatoes
1/2 c. chicken broth

MARINADE:

2 tsp. cornstarch
1 tbsp. cold water
1 tbsp. soy sauce
1 tbsp. sherry
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. baking soda
Dash of white pepper

SEASONING SAUCE:

1/4 c. chicken broth
2 tbsp. cornstarch
3 tbsp. oyster sauce
1 tsp. sugar

Trim fat from beef; cut beef with grain into 2 inch strips. Cut strips against grain into 1/8 inch slices. Mix marinade in a bowl and stir in beef. Cover and refrigerate 30 minutes or more. Add 2 tablespoons of oil to marinade in order to separate beef pieces. Cut green peppers into 3/4 inch pieces. Cut onions into 3/4 inch pieces. Cut each tomato into 8 wedges. Mix seasoning sauce.

Heat wok, add 3 tablespoons oil over high heat. Add ginger and garlic, stir fry until garlic is light brown. Add beef; stir fry until beef changes color. Remove from wok. Heat the remaining 2 tablespoons oil and add green pepper and onion; stir fry 30 seconds. Stir in 1/2 cup chicken broth; bring to a boil. Stir in seasoning sauce; cook and stir until thickened. Add tomatoes and beef; stir fry 30 seconds and serve. 6 servings.