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Chinese Pepper Steak

2 teaspoons vegetable oil
1 1/2 pounds boneless beef top round steak, thinly sliced
1/2 cup chopped onion
3 cloves garlic, minced
1 1/4 cups water
4 teaspoons cornstarch
1 teaspoon beef base or bouillon granules
1/4 cup water
1 (16-ounce) can diced tomatoes, drained
1 1/2 cups diced seeded green bell peppers
2 tablespoons soy sauce
1 teaspoon ground black pepper

1. In a large nonstick skillet over medium-high heat, heat oil and add beef. Cook until browned, then remove beef from skillet; place in a covered bowl to keep warm.
2. To the same skillet, add onion and garlic; cook, stirring frequently, for about 3 minutes or until onion starts to brown.
3. In a small bowl, combine first addition of water and cornstarch thoroughly; set aside.
4. Return meat to skillet. Add beef base, water, tomatoes and green peppers. Reduce heat to medium, cover skillet and simmer 10 minutes, stirring occasionally.
5. To the cornstarch mixture, add soy sauce and pepper, then add to skillet. Reduce heat to medium-low and cook, stirring, until mixture has thickened slightly and is hot and bubbly, about 3 minutes. Serve hot.

Makes 6 servings.

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