1 1/4 cups beef broth, divided
1/4 cup soy sauce
1 1/4 teaspoons ground ginger
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1 (1 1/2 pound) boneless round steak, cut into strips
1 garlic cloves, minced
1/4 cup olive or vegetable oil
4 medium green bell peppers, cut into julienne strips
2 large tomatoes, peeled and chopped
3 tablespoons cornstarch
Hot cooked rice
In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside.
In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes.
Serve over rice.