Szechuan Beef and Snow Peas

Szechuan Beef and Snow Peas

1 pound boneless top round steak
4 Tbls. cornstarch (divided)
6 Tbls. soy sauce (divided)
2 Tbls. dry sherry
2 cloves garlic (minced)
1-1/2 cups water
1/2 tsp. red pepper
4 Tbls. vegetable oil (divided)
12 oz. fresh snow peas (trimmed)
2 medium onions (sliced)
2 tomatoes (chunked)
Hot cooked rice

Slice beef across grain into thin strips. Combine 2 tablespoons
each cornstarch and soy sauce with sherry and garlic in a small
bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine
water, remaining cornstarch, remaining soy sauce and red pepper;
set aside. Heat 2 tablespoons oil in wok or large skillet over
high heat. Add beef and stir-fry 2 minutes; remove. Heat remaining
oil in same pan. Add snow peas and onion; lightly sprinkle with
salt and stir-fry 5 minutes. Add beef, soy sauce mixture and
tomato. Cook and stir until sauce boils and thickens and tomato
is heated through. Serve immediately with rice. Makes 4 to 6
servings.