1 pound flank steak
¼ cup soy sauce, divided use
1 teaspoon sugar
2 tablespoons canola oil
4 green bell peppers, cut into 2-3 inch strips
1 clove garlic, minced
4 tomatoes, cut in eighths, or 1 pound of cherry tomatoes, halved
Place the oil in a large skillet and heat over medium-high heat. Add green peppers and sauté about 3 minutes, stirring frequently. Add garlic and sauté for an additional minute. Add the beef and sauté, stirring occasionally, about 5 minutes, until the strips are browned and thoroughly cooked. Reduce the heat to low and add the remaining 2 tablespoons of soy sauce and the tomatoes, cooking only about 2 minutes longer. If overcooked, the tomatoes will lose their shape. Serve immediately. Mom served this dish with steamed rice.