Tri-Pepper Tomato Steak

INGREDIENTS:
8 oz beef tenderloin, flank steak or sirloin steak, thinly sliced
2 1/2 tablespoons cooking oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 small yellow bell pepper, deseeded and cut into pieces
1/2 small tomato, deseeded and sliced
1/2 onion, sliced
1 teaspoon freshly ground black pepper

For the Marinade
1 teaspoons soy sauce
1 tablespoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1 teaspoon brown sugar

Handy hint – put the steak in your freezer for about 10-15 minutes first – it makes it so much easier to slice.

Handy hint #2 – when you slice the steak, slice it across the grain (for maximum tenderness).

Handy hint #3 – put an opened ziplock bag in a large glass measuring cup or a bowl. Mix your marinade in that.

Handy Hint #4 – when you get ready to stir fry, have all of your ingredients pre measured, pre-cut and ready to put in the pan – it goes quickly, and you don’t want to spend time looking for ingredients or slicing veggies.

DIRECTIONS:

1. Marinate the beef with all the Marinade ingredients, about 15- 20 minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
3. Stir-fry the beef until the beef is browned on the outside but still pink inside. Remove from pan and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, yellow pepper, and onion. Stir-fry until you smell the aroma from the ingredients in the wok. Add the tomato slices and heat through (about 45 seconds).
5. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes.
Serve immediately with steamed rice.