Chinese Tomato Elk

[BornBad]

1 lb. flank steak (thinly sliced)
1/4-1/2 cup soy sauce
2 tbs. corn starch
1/2 cup peanut oil
3-4 medium tomatoes, cut into pieces
3/4 cup chicken broth (the canned broth works well)
1 green pepper (thinly sliced)
1/4 cup dry sherry
Cooked rice

Marinate the meat in the soy sauce & 1 tbs. corn starch for at least 1/2 hour before cooking. Heat 1/4 cup oil, add steak & cook constantly stirring until just barely done. Remove steak & drippings to a bowl. Heat rest of oil, cook tomatoes, stirring gently about 1 minute. Add all but 1 tbs. broth, cook for 30 seconds. Add pepper, steak & drippings, & sherry. Dissolve 1 tbs. corn starch in the 1 tbs. broth, push steak & vegetables to one side of pan and add corn starch mixture. Bring to boil, stirring constantly. Mix meat mixture thoroughly, add more soy sauce to taste. Serve over cooked rice.