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 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
    ¼ cup water

  1. Preheat oil in Wok to 375°F/190.5°C. Add half the meat and stir-fry until done, (about 1 ½ 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.
  2. Push meat up sides of the Wok. Decrease heat to 350°F/176°C. 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.
  3. Combine cornstarch with water and stir into Wok, cook until thickened. Combine all ingredients. Reduce heat to warm to serve.

    Serves 4.