Makes 8 Servings

• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 cup vegetable oil, plus 1 Tablespoon, divided
• 2 cloves garlic, minced
• 2 Tablespoons grated fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 lbs. top round steak or flank steak, thinly sliced across the grain
• 1 bell pepper, sliced
• 1 Tablespoon cornstarch
• 1 cup fresh bean sprouts
• 2 medium tomatoes
• Sliced green onions for garnish

Combine honey, soy sauce, 1/4 cup oil, garlic, ginger, salt, and pepper in a shallow bowl or plastic gallon zipper bag; mix well. Add steak to marinade and toss together; refrigerate 15-30 minutes.

Heat tablespoon of oil in a heavy wok or large skillet. Add peppers and stir-fry 1-2 minutes.

Drain beef and reserve marinade. Add beef to wok and stir-fry until browned, stirring often.

Add cornstarch to marinade; mix well and add to wok. Bring to a boil, then add bean sprouts and tomatoes and continue to cook 2-3 minutes more, until sauce thickens slightly. Serve hot, over rice if desired. Garnish with green onion slices.