For marinade: 2 Tablespoons gf soy sauce 2 Tablespoons sherry or rice wine 2 teaspoons corn starch
3/4 pound flank steak, sliced thinly across the grain
For sauce: 1/3 cup gf chicken broth 1/4 cup gf catsup 1 Tablespoon gf soy sauce 1 Tablespoon cider vinegar 1 teaspoon gf hot sauce 1 teaspoon sesame oil 2 teaspoons sugar
3 Tablespoons vegetable oil 1 garlic clove, minced 1 small onion, cut into 1" pieces 1 small green pepper, cut into 1" pieces 2 medium tomatoes, sliced into wedges 2-1/2 teaspoons corn starch, blended with 2 Tablespoons water
Combine marinade ingredients and mix with beef. Set aside for 20 minutes.
Place a wok or large heavy skillet over high heat until hot. Add 2 Tablespoons oil. Add beef and stir-fry for 2 minutes. Remove from pan.
Add remaining oil to pan. Add garlic and onion; cook for 1 minute. Add bell pepper, tomatoes and sauce; mixing well.
Return beef to pan and add corn starch mixture, stirring until sauce thickens. Serve over white rice.
Make a pot of steamed white rice before you begin.