Chinese Pepper Steak

8  ounces		sirloin steak
2  tablespoons		low sodium soy sauce
1/2  cup		low fat, low sodium beef broth
1  teaspoon		garlic
1  dash		cayenne pepper
1		vegetable spray
1  teaspoon		olive oil
4  ounces		green pepper, cut into think strips
1/2  cup		sliced onion
4  ounces		tomato, cut into wedges
1/4  cup		water
1-1/2  tablespoons		cornstarch
1/8  teaspoon		black pepper
1/8  teaspoon		salt
1/4  teaspoon		Fresh GingerRoot

Tip: Click on the ingredient links to learn the nutritional information for all the Chinese Pepper Steak ingredients. The serving size for any ingredient in Chinese Pepper Steak may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut meat into 1/2' strips. In a medium bowl, combine soy sauce broth, ginger garlic, and pepper; add beef. Cover and refrigerate for 1 hour or longer. Drain meat, reserving marinade. Spray wok or nonstick skillet with vegetable spray. Add oil and hear on medium-high. When hot, add meat; cook quickly, stirring constantly until meat begins to lose the pink color; add 1/4 cup marinade. Reduce heat to simmer, cover and simmer until meat is tender. Add green pepper and onion; cook 5 minutes; add tomatoes. In a small bowl, combine 1/4 cup cold water and cornstarch, mixing well; add remaining marinade, pepper, and salt. Gradually stir into meat mixture, stirring constantly until thick.