Venison Pepper Steak by B.G.

Venison Pepper Steak

1 lb. Thinly sliced steak
3 Tbsp. olive oil
1 clove garlic, minced
1 tsp. ginger root, mashed
3 Tbsp. soy sauce
1 tsp. sugar
3 Tbsp. cornstarch
¼ C. sherry, vermouth or water
1 can bean sprouts
2 tomatoes, skinned and sliced
2 green peppers, sliced thin
3 scallions, sliced thinly
Salt and pepper, to taste

Slice steak across the grain, as thinly as possible. Cook the steak in olive oil with garlic and ginger root over medium heat for 10 minutes. Add green peppers and tomatoes; cover and cook over low heat for 5 more minutes.
Add bean sprouts, cover and let simmer a few minutes.
Mix cornstarch with liquid and pour over mixture in skillet. Season with salt, pepper, and soy sauce.
Pepper steak is done when cornstarch has thickened. Don’t overcook.
Add scallions 1 minute before serving