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1. Combine cornstarch, reduced-sodium soy sauce, fresh ginger, sugar, and pepper.
2. Add beef to bowl and toss to coat. Refrigerate 15 minutes.
3. In a small bowl, combine cornstarch, broth, ketchup, soy sauce and sesame oil. Stir until smooth. Set aside.
4. Add 1 teaspoon oil to preheated wok over medium high heat.
5. Add beef and stir-fry until no longer pink. Remove and keep warm.
6. Stir-fry sweet onion in remaining canola oil 2 minutes.
7. Add green pepper. Stir-fry for 2 minutes.
8. Add plum tomatoes. Stir-fry for 1 minutes longer.
9. Return beef to wok. Stir sauce. Add sauce to beef and vegetables.
10. Bring to a boil.
11. Cook and 2 minutes or until sauce thickens.
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