Beef Orientale

Directions

1. Cut meat into narrow strips about 2 inches long and 1/2 inch thick. Season meat with salt and pepper.Heat 3 tablespoons of oil in a large pre-heated saute pan or wok. Add the meat and onions and cook quickly until meat is brown on all sides. Add the garlic just before the meat is finished browning.Add the green peppers and bouillon. Cover pan, reduce heat, and simmer for 10 minutes.Meanwhile, heat the 2 tablespoons of oil and butter in another large pre-heated saute or frying pan until sizzling. Add the mushrooms and saute until tender.Add the meat mixture and then the tomatoes. Reduce heat and simmer for 2 minutes. Mix the cornstarch, soy sauce, and water and stir gradually into the meat mixture. Cook, stirring until the mixture has thickened.