ORIENTAL PEPPER STEAK

1 tablespoon vegetable oil
1 pound flank or round steak, thinly sliced
1 clove garlic, minced
1 thin slice fresh ginger root
3 tablespoons soy sauce
2 tablespoons water
1 small green bell pepper, cut into 1-inch cubes
1 small onion, sliced and separated into rings
2 small tomatoes cut into wedges
1 cup fresh bean sprouts
2 teaspoons cornstarch
1/4 cup water

Preheat oil in electric wok to 375 degrees F.

Add half the meat and stir-fry until done, (about 1 1/2 minutes). Push up the sides of the wok. Repeat frying remaining meat.

Add garlic, ginger root, and soy sauce and 2 tablespoons water. Stir to blend. Cover and reduce heat to simmer. Cook 15-20 minutes.

Push meat up sides of the Wok. Decrease heat to 350 degrees F.

Add green pepper and onion, stir-fry 2-3 minutes. Push up sides.

Add tomatoes and bean sprouts, stir gently, cover and steam for 1 minute.

Combine cornstarch with water and stir into wok, cook until thickened. Combine all ingredients.

Reduce heat to warm to serve.

Servings: 4
Source: West Bend