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.
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