1/4 cup Soy Sauce (low sodium or GF if you prefer)
2 tablespoons Sugar
1 tablespoon Corn Starch
1 teaspoon grated fresh Ginger
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Vegetable Oil
1 lb beef Top Sirloin Steak (cut into bite-size pieces)
1 cup Red Onion (cut into 1-inch squares)
1 Green Bell Pepper (cut into 1-inch pieces)
1 pint Cherry Tomatoes (halved)
Hot cooked Rice
Sliced Grene Onion (for garnish - optional)
Whisk together soy sauce, sugar, cornstarch, ginger, salt, and black pepper in a brown until sugar is dissolved and the mixture is smooth.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
Add steak in a single layer and cook until browned, about 3 minutes. Cook in batches if required.
Add remaining 1 tablespoon oil and the onion to the pan.
Cook, stirring until onion begins to soften, about 2 minutes.
Add bell pepper.
Cook, stirring until it turns bright green and starts to become tender, about 2 minutes.
Add beef, tomatoes, and soy sauce mixture to the pan.
Cook, stirring until heated through and sauce is thickened and bubbly about 5 minutes.
Serve over hot rice and garnish with green onion.