Ingredients

* 1-1/2 pounds sirloin steak, slightly frozen (for easier slicing)
* 1 cup thinly sliced mushrooms
* 2 bell peppers, cut into thin strips
* 1 medium onion, sliced
* 1 garlic clove, smashed, peeled and chopped in half
* 1 (14-ounce) can baby corn, drained
* 1/4 cup soy sauce
* 3/4 cup beef broth
* 1 tablespoon cornstarch
* 1-1/2 tablespoons water
* 2 tablespoons oil
* 2 teaspoons sugar
* 1 cup stewed tomatoes
* Salt and pepper to taste

Instructions

1. Slice slightly frozen steak into 1/4 inch wide strips.
2. Mix soy sauce and beef broth in a bowl, mixing well.
3. Mix the cornstarch and water in a separate bowl or mixing cup.
4. Brown the steak in oil in a heavy skillet over medium-high heat.
5. Add the garlic, bell peppers, and onion to the skillet; stir. Cook over medium-high heat for 5 minutes or until onions and peppers start to soften slightly.
6. Lower heat to medium and stir in mushrooms and corn. Cook for another 5 minutes.
7. Stir in the soy sauce mixture, the sugar, and salt and pepper to taste; add the stewed tomatoes and bring to a boil, stirring occasionally.
8. Cover, lower heat, and simmer for approximately 30 minutes or until meat is tender and vegetables are at desired doneness.
9. Uncover and bring back to a boil before stirring in the cornstarch mixture.
10. Stir and cook for another 5 minutes.