Pepper-Beef Stir-Fry

Cut the beef on the bias into thin slices. Hint: partially freeze the beef for easier slicing.

Make the marinade by combining the soy sauce, water, garlic, and pepper in a plastic zip-top bag. Add the beef and seal the bag. Turn it several times to completely coat the meat. Marinate at room temperature for 30 minutes or place in the refrigerator for up to 2 hours. Turn the beef occasionally to make sure it is marinating evenly.

Drain the beef and reserve the marinade. Add enough water to the reserved marinade to make 1/3 cup. Stir in the cornstarch until blended and then set aside.

Heat a skillet or wok over high heat and add the oil. When hot, add the bell pepper, green onion, and mushrooms. Stir for for 2-3 minutes or until the vegetables are crisp-tender. If you prefer softer vegetables, cook them a little longer. Remove the vegetables from the skillet with a slotted spoon.

If needed, add additional oil to the skillet or wok. Add the drained beef. Stir fry for 2-3 minutes or until cooked. Push the beef to the edges of the skillet to make a hole in the center.

Give the cornstarch/marinade mixture a stir then add to the center of the skillet. Cook until bubbly and thickened, stirring constantly.

Add the vegetables to the skillet and stir everything together. Gently stir in the tomatoes. Cook for 1-2 minutes more.

Serve over hot cooked noodles, if desired.