Prep: 10 minutes

Cook: 25 minutes

Makes: 4-5 servings

1 ½ lb. top beef round or sirloin steak, ¾ - 1” thick
¼ cup Chiptole Olive Oil
1 cup water
1 medium onion, cut into 1/4 “ slices
½ tsp. garlic salt
¼ tsp. ginger
1 medium orange pepper, cut in ¾” strips
1 medium green pepper, cut into ¾” strips
1 tbsp. cornstarch
2-3 tsps. sugar (optional)
2 tbsps. Neapolitan Herb Balsamic
2 medium tomatoes

Trim fat from meat, and cut into strips. Heat Chipotle Olive Oil in large skillet. Cook meat in oil, turning frequently until brown, about 5 minutes.

Stir in water, onion, garlic, salt and ginger. Heat to boiling. Reduce heat, cover and simmer for 8-12 minutes. Add orange and green pepper strips during last 5 minutes of simmering.

Blend cornstarch, sugar and Neapolitan Herb Balsamic and then stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Cut each tomato into eighths, place on meat mixture. Cover and cook over low heat for about 3 minutes until tomatoes are heated through.

Serve over rice.