Sweet and Sour Steak Stir-Fry

• 1 pound strip steak
• 1/2 cup beef broth
• 3 tablespoons apple cider vinegar
• 3 tablespoons ketchup
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/8 teaspoon freshly ground black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, sliced
• 1 cup sliced mushrooms
• 1 cup grape tomatoes
• 2 tablespoons peanut oil, or safflower oil

Instructions:

• Cut steak into 2 inch x 1/2-inch strips and set aside.
• In a medium bowl, combine broth, vinegar, ketchup, soy sauce, brown sugar, cornstarch, ginger, and pepper; mix well.
• Add meat and set aside for about 10 minutes.
• Prepare all vegetables and place them, in the order they will be cooked, on plates next to the stove.
• In large skillet or wok, heat oil over medium-high heat.
• Remove steak from marinade; reserve marinade.
• Add steak to the hot oil and stir-fry until browned but still pink inside. Remove from wok.
• Add onion to wok; stir-fry for 2 minutes.
• Add garlic, bell pepper, and mushrooms; stir-fry for 3 to 4 minutes longer until crisp-tender.
• Return beef and any accumulated juices to pan.
• Stir the reserved marinade and add to wok; stir-fry until sauce thickens.
• Add grape tomatoes and stir-fry for 1 minute.
• Serve over hot cooked rice, if desired.