Ingredients
6 tablespoons reduced-sodium soy sauce, divided1/8 teaspoon pepper1 pound beef top sirloin steak, cut into thin strips1 tablespoon cornstarch1/2 cup reduced-sodium beef broth1 garlic clove, minced1/2 teaspoon minced fresh gingerroot3 teaspoons canola oil, divided1 cup julienned sweet red pepper1 cup julienned green pepper2 cups sliced fresh mushrooms2 medium tomatoes, cut into wedges6 green onions, slicedHot cooked rice, optional
Preparation
In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm.
Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
