3 lbs. sirloin or tri-tip steak
3 Tbsp canola oil
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
2 cups sliced fresh mushrooms
1 can condensed beef broth
1 1/4 tsp salt
1/4 tsp fresh black pepper
2-3 Tbsp soy sauce, to taste
1/2 cup water
3 Tbsp cornstarch
2 cups cherry tomatoes
Slice beef into thin strips about 2″ long. Brown in oil in dutch oven. Stir in onion, garlic, broth, salt, and pepper. Cover and simmer gently for 20-30 minutes. (Don’t boil; boiling will toughen meat.) If desired, meat can be refrigerated at this point.
Before serving, stir in peppers and mushrooms. Simmer until crisp-tender, 3-4 minutes. Mix cornstarch and water in small bowl. Add to meat mixture to desired thickness. Stir in soy sauce; add cherry tomatoes and heat for 2-3 minutes. Serve over rice, noodles or mashed potatoes.