Beef Pepper Steak

Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges

Ingredients:
One pound of thin sirloin steak, cut into strips
1 fresh clove of garlic
2 tablespoons of soy sauce
1 1/2 tbsp. cornstarch
1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder
2 bell peppers, one red and one green
1 sliced onion
2 fresh tomatoes, cut into eighths
1 cup of rice
½ head of iceberg lettuce
1 small can of mandarin oranges
1 small can of crispy chow mein noodles or 1 small bag of sliced almonds
Asian style dressing
2 tablespoons of vegetable oil

Preparation

20 minutes before dinner:
Cook the rice according to the package directions. I use 1 part rice to 2 parts water.
Fry the sirloin steak over medium high heat in the oil. When the meat is still pink, add the onions, garlic, and the bell peppers.
Stir in the soy sauce and ginger. Turn heat down to medium.
Cut up the lettuce. Top with mandarin oranges and toss with Asian dressing. Sprinkle the almonds or chow mein noodles over the top.

5 minutes before dinner:
Mix the cornstarch with ¼ cup of water and stir into the beef mixture. Add the tomatoes. Cover and cook on low heat for 5 minutes.
Set the table.
Serve the Beef Pepper Steak over the steamed jasmine rice.