3/4 lb Top Sirloin Steak – thinly sliced about 1 inch long across the grain.
3 Tablespoon Vegetable Oil
1 teaspoon minced Garlic
1 small Yellow Onion – cut to about 1 inch squares
1 small Green Bell Pepper – Seeded and cut to about 1 inch squares
2 medium Tomatoes – cut into 8 wedges each
2 1/2 teaspoon Cornstarch dissolve it to 2 Tablespoon water.
2 Tablespoon Soy Sauce
2 Tablespoon Dry Sherry or Rice Cooking Wine
1 Tablespoon Vegetable Oil
2 teaspoon Corn Starch
1/3 cup Chicken Broth
1/4 cup Tomato Catsup
1 Tablespoon Soy Sauce
1 Tablespoon Distilled White Vinegar
1/2 teaspoon Red Pepper Flakes or 1/2 teaspoon Ground Black Pepper
2 teaspoon Sesame Oil
2 teaspoon White Sugar
Combine sliced beef, Soy Sauce, Sherry, Vegetable Oil, and Cornstarch in a bowl. Mix well and set aside for about 30 minutes.
Combine all the sauce together in a small bowl and set aside.
Place the wok over high heat and wait until’s it’s hot.
Add 2 Tablespoon Vegetable Oil and swirl it around the wok to coat the sides.
Add sliced beef and stir-fry for about 2 minutes until beef becomes opaque or until it’s barely pink.
Remove beef from the wok and set aside.
Add the remaining 1 Tablespoon Vegetable Oil.
Add the minced garlic, and onions and stir-fry for about 1 minute.
Add bell pepper and stir-fry for another 30 seconds.
Add the tomatoes and the sauce mixture and stir well.
Return the beef to the wok and add the water and cornstarch mixture.
Let it cook until it boils and thickens.
Serve hot with rice.