Chinese Pepper Steak

• 1 sirloin steak (about 2 lbs), 1-1/2 inches thick
• ¼ cup vegetable oil
• 1 clove garlic, crushed
• 1 tsp ground ginger
• 3 green peppers, seeded and thinly sliced
• 2 large onions, thinly sliced
• ¼ cup soy sauce
• 1 can (8-oz) tomato sauce
• ½ tsp sugar
• 6 green onions, cut in 1-inch pieces
• 1 can (6-oz) water chestnuts, drained

Trim all fat from steak, then freeze 1 hour for easier slicing. Slice 1/8-inch thick. Heat oil in wok or skillet. Add garlic and ginger. Add steak slices. Cook rapidly 1 minute or until meat is light brown, stirring once or twice. Remove meat with slotted spoon and add green peppers and onions to fat left in pan. Cook 2 minutes, stirring often. Add soy sauce and tomato sauce and sugar. Simmer 3-4 minutes. Add meat, green onions and water chestnuts. Cook 1 minute or until meat and vegetables are heated through.

Yield: 6 servings