PEPPER STEAK

Serves 6

1 lb lean flank steak, partially frozen for easier slicing

4 tbsp cornstarch, divided

water

2 tbsp dry sherry

2 tbsp soy sauce, divided

4 tsp sugar, divided

1/4 cup catsup

1/3 tsp pepper

2 tbsp oil

1 clove garlic, minced

2 green onions, cut into 1/2" pieces

2 large green pepper, seeded and cut into hunks (substituted red pepper)

** I added snow peas to round out the vegetables (not in the recipe)

3 medium tomatoes, cut into chunks (substituted halved grape tomatoes)

1 tsp sesame oil

Cut the steak in thirds lengthwise, then cut crosswise diagonally in thin slices. In medium bowl, mix beef, 2 tbsp cornstarch, 1/4 cup water, the sherry, 1 tbsp soy sauce and 1 tsp sugar; toss to coat beef well and set aside.

In a small bowl, mix remaining 2 tbsp cornstarch, 1/2 cup water, remaining 1 tbsp soy sauce, remaining 3 tsp sugar, the catsup and pepper. Set aside.

Heat 2 tbsp oil in large heavy skillet until very hot, but not smoking.  Add beef and stir-fry until it loses its pink color.  Remove with slotted spoon, and set aside.  Add garlic and onions to the skillet and stir-fry over high heat for 30 seconds.  Add green/red peppers and 1/4 cup water and bring to boil and cook about 3 minutes or until peppers are tender.  Add tomatoes and beef and stir to reheat.  Add cornstarch-catsup mixture and stir until sauce thickens.  Stir in sesame oil and serve immediately (I served mine over brown sticky rice.).

Nutritional Information/serving:  242 calories, 19 G protein, 20 G carbs, 9 G fat, 51 mg cholesterol

REVIEW:  I thought the addition of tomatoes was strange, but had hope since the sauce was made with some catsup.  It was okay, but nothing I would want to make again.  The cornstarch mixture was too thick; more water should have been added to loosen the sauce.