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CHINESE BEEF

2 lb. flank steak, cut into
thin strips
2 tomatoes, quartered
2 green peppers, seeded and
cut in big chunks
2 Tbsp. oil
1 clove of garlic, crushed
1/2 tsp. salt
dash of pepper
1/4 c. soy sauce
1/2 tsp. sugar
1 can bean sprouts
1 Tbsp. cornstarch
1/4 c. water

Heat the oil in a large skillet. Add strips of beef,
crushed garlic, salt and pepper. Fry over high heat until
brown on all sides (do not let the juice of the meat evaporate
completely). Season with the soy sauce and sugar; cover
tightly and cook slowly for 5 minutes. Toss in the tomatoes,
peppers and drained sprouts. Bring to boil; cover and cook
briskly for about 10 minutes. Thicken sauce with a paste made
of the cornstarch and water. If sauce is too strong, add a
little water. Serve with steamed rice.

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