1 ½ lbs boneless beef round tip (cut into ½ “ slices)
3 TBS soy sauce
1 TBS cooking oil
½ tsp ground ginger
1 clove garlic
1 med green pepper, sliced
2 cups sliced fresh mushrooms
6 stick onions with tops
1 cup beef broth
2 TBS corn starch
can stewed tomatoes
Rice-cooked
Instructions
In lg bowl, combine soy sauce, oil, salt and pepper. Add beef, toss to coat well. Let stand in refrigerator several hours.
In Wok heat ginger and garlic in oil. Add beef. Stir fry beef until brown. Remove with slotted spoon.
Add green pepper, mushrooms, and onions. Cook and stir until vegetables are tender. Add green pepper, mushrooms, and onions. Cook and stir until vegetables are tender. Return beef to Wok.
Mix corn starch and beef broth. Pour over mixture. Cook until thickened. Add tomatoes and cook 2 minutes. Serve over rice.
Originally Submitted
1/3/2010
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