China Gourmet Green Pepper Steak

2 pounds beef tenderloin (cut into 1/8-by-1-by-2-inch pieces against the grain)
1 tablespoon dry white wine
2 tablespoons plus 1/4 cup soy sauce (divided)
4 tablespoons cornstarch (divided)
1/2 teaspoon sugar
1/2 cup chicken broth
1/2 cup vegetable oil
1 teaspoon chopped green onion
1 teaspoon chopped garlic
1 tablespoon softened black beans (available at Asian markets, sold in bags)
1 cup chopped green bell pepper (cut into 1-by-2-inch pieces)
1/2 cup white onion (cut into 1-by-2-inch pieces
1/2 cup cubed tomato (cut into 1/2-by-1-by-2-inch pieces)

Place sliced beef into bowl. Add wine and 2 tablespoons soy sauce and mix well 1 minute. Add 2 tablespoons cornstarch and mix again.

In another bowl, combine remaining 1/4 cup soy sauce, sugar and chicken broth. Mix in remaining 2 tablespoons cornstarch and set aside.

Heat wok or large skillet with sloped sides. Add vegetable oil and heat over medium heat.

Remove beef from marinade and discard any liquid. Add beef to wok and stir-fry until cooked to desired doneness. Remove beef from pan and set in strainer.

Drain all but about 1 teaspoon liquid from wok. Heat wok over medium heat. Add green onion, garlic and black beans. Stir-fry from 5 to 10 seconds, then add green bell pepper, onion and tomato and stir-fry until bell peppers turn dark green, about 1 minute. Peppers should be crisp.

Add reserved soy sauce / chicken broth mix to wok. Increase heat to medium-high and stir-fry until sauce thickens, 1 to 2 minutes. Return beef to pan and stir-fry until mixture boils.

Makes 4 servings.