1 tablespoon cornstarch
1 cup of beef  broth
1/2 cup of soy sauce
1 medium green bell pepper julienned
1 medium onion, sliced
1 garlic clove, minced
2 teaspoons canola oil
1 can water chestnuts and drained
1/8 teaspoon black pepper
10 ounces of left over steak
2 tomatoes, cut into eights

This is Chef Christopher Jonathan's personal creation!

If you have left over steak this is a good recipe!
In a bowl combine the cornstarch, broth, and soy sauce and set aside.
Cut steak thinly across the grain, then cut slices in half and set aside.
In a wok or nonstick skillet stir-fry green pepper, onion, and garlic in oil for 5 minutes
and remove and set aside, put meat in the wok and stir-fry for 5-7 minutes.
Stir cornstarch mixture and add to pan. Bring to a boil. Cook and stir for 1 minute until thickened. 
Add tomatoes, water chestnuts, and green pepper mixture. Cook and stir until heated through. Serve over rice.
  
Enjoy! Chef Christopher Jonathan Riley