Sweet Ginger Beef Stir-Fry With Fresh Tomato

1/3 cup soy sauce
1/4 cup plus 1 Tbsp. canola oil, divided
1/3 cup honey
2 Tbsp. grated ginger root
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 pounds top round steak, thinly sliced
1 red bell pepper, sliced
1 Tbsp. cornstarch
2 ripe Roma tomatoes, diced
1 cup bean sprouts

In a large glass bowl whisk the soy sauce, 1/4 cup canola oil, honey, ginger, salt, and pepper, then add the steak and toss together to coat the steak well. Cover with plastic food wrap and set aside for 30 minutes.

After 30 minutes, drain meat through a colander into a bowl, reserving the marinade liquid and meat separately; set aside.

Put a large skillet or wok over medium-high heat, add the remaining 1 tablespoon oil.

When the oil sizzles, add the bell peppers and cook for 1 or 2 minutes, just until peppers start to soften.

Add the beef to the wok and cook until browned, stirring often.

Into the reserved marinade, add the cornstarch, mix well, and then add to the wok and bring mixture to a boil, cooking until thickened, then add the tomatoes and bean sprouts, cook for 1 more minute, stirring, until sauce thickens again.

Remove from heat and serve over hot cooked rice.