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| 1 x ca. 450 g | Sirloin Steak |
| | Marinade: See Recipe Marinade and Seasoning Sauce B1 |
| 1 | green Pepper |
| 1 gross | onion |
| 1/2 x ca. 450 g | tomatoes peeled |
| 4 Esslöffel | peanut oil |
| 2 Esslöffel | soy sauce |
| 1/2 Esslöffel | sherry dry |
| 1/2 Teelöffel | salt |
| 1/3 Tasse | Water Or Chicken Broth |
| 1 Esslöffel | Cornstarch, Dissolved In 2 tb Cold Water |
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Slice meat against the grain 1/4'' thin, and cut into 1'' by 2'' strips. Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1'' chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok or skillet over high heat until very hot. Add meat; stir-fry for 1 minute.
Remove and set aside-don't over cook meat.
Heat remaining oil in wok or skillet over high heat. Add green pepper and onion and stir-fry for 1 minute. Blend in soy sauce, sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges , and meat and mix well. Stir in dissolved cornstarch; cook, stirring constantly until thickened. Serve at once.
Temperature(s): Hot
Effort: Average
Time: 01:30
Comments: Pittsburgh, Aspinwall
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