1/2 pound boneless tender beef steak (sirloin, rib eye, or top loin)
2 tablespoons cornstarch, divided
3 tablespoons soy sauce
1 tablespoon dry sherry
1 clove garlic, minced
3/4 cup water
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons canola oil, divided
6 ounces fresh snow peas, trimmed
1 medium onion, chunked
Salt
1 medium tomato, chunked
Hot cooked brown or wild rice

Directions
Slice beef across grain into thin strips. Combine 1 tablespoon each cornstarch and soy sauce with sherry and garlic in small bowl; stir in beef. Let stand for 15 minutes. Meanwhile, combine water, remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce and red pepper; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add snow peas and onions; lightly sprinkle with salt and stir-fry 3 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.

Serves 2-3