Beef With Peppers and Tomatoes (Microwave)

From the Sharp Carousel Microwave & Microwave/Convection Cookbook. This recipe uses only a microwave and was developed in ovens of 700 to 1050 watts.

• Ready In: 33 mins
• Serves: 8

Ingredients

• 1⁄4 cup low sodium soy sauce
• 1⁄4 cup water
• 2  tablespoons sherry wine
• 1⁄2 teaspoon garlic powder
• 2  lbs  flank steaks, cut across grain into thin strips
• 2  medium green peppers, thinly sliced
• 2  tablespoons cornstarch
• 1⁄2 cup cold water
• 1  tomatoes, cut into 16 wedges

Directions

1. In large resealable bag, combine soy sauce, 1/4 cup water, sherry, garlic powder and beef strips. Close tightly and refrigerate 8 hours or overnight.
2. Combine green peppers, beef and marinade in 2 quart casserole dish; cover.
3. Microwave on MEDIUM (50%) power until beef is tender, 20-25 minutes, stirring at after the first 10-12 minutes.
4. Drain, reserving meat juices, and set beef and peppers aside, covered.
5. Mix cornstarch and cold water in 2-cup glass measure or small bowl. Stir in reserved meat juices and microwave at HIGH (100%) power about 1 minute. Stir and microwave another 1-3 minutes or until the sauce thickens.
6. Stir sauce and tomatoes into beef mixture; cover and microwave on HIGH (100%) power until tomatoes are heated through, 1-3 minutes.