Ingredients
1 teaspoon cornstarch2 tablespoons reduced-sodium soy sauce1 teaspoon minced fresh gingerroot1/2 teaspoon sugar1/4 teaspoon pepper1 beef top sirloin steak (1 pound), cut into thin stripsSAUCE:1 teaspoon cornstarch1/2 cup reduced-sodium chicken broth2 tablespoons ketchup1 tablespoon reduced-sodium soy sauce2 teaspoons sesame oil2 teaspoons canola oil, divided1 medium sweet onion, cut into chunks1 medium green pepper, cut into chunks3 plum tomatoes, cut into chunks
Preparation
In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside.
In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer.
Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
