Categories: Asian
Ingredients
- 1/4 cup soy sauce
- 2 tbsp. sugar
- 1 tbsp. cornstarch
- 1 tsp grated fresh ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp. vegetable oil
- 1 lb. beef top sirloin steak, cut into bite-size pieces
- 1 small red onion, cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 1 pint cherry tomatoes, halved
- Hot cooked rice
- Sliced green onion, for garnish
Directions
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Whisk together soy sauce, sugar, cornstarch, ginger, salt, and black pepper in a bowl until sugar is dissolved and mixture is smooth.
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Heat 1 tbsp. oil in a wok or large skillet over medium-high heat. Add half of steak; cook until well-browned, about 3 minutes, then transfer to a bowl. Repeat with remaining steak.
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Add remaining 1 tbsp. oil and the onion to work. Cook, stirring, until onion begins to soften, about 2 minutes. Add bell pepper; cook, stirring, until it turns bright green and starts to become tender, about 2 minutes. Add beef, tomatoes, and sauce mixture to wok; cook, stirring, until heated through and sauce is thickened and bubbly, about 5 minutes. Serve over hot cooked rice and garnish with green onion.