Mandarin Tomato Beef

Makes 4 servings

1/2	cup reduced-sodium teriyaki sauce
2	teaspoons minced fresh ginger
1	boneless beef top sirloin steak (about 1 pound), cut into short thin strips
2	teaspoons cornstarch
2	tablespoons peanut oil or vegetable oil, divided
1	medium onion, cut into 1/2-inch wedges
2	cups fresh snow peas, stemmed or 1 package (6 ounces) frozen snow peas, thawed
2	medium tomatoes, cut into 1/2-inch wedges
	Hot cooked rice
	Black pepper (optional)

Combine teriyaki and ginger in medium bowl. Add beef and toss to coat; marinate 10 minutes.
Drain beef, reserving marinade. Stir reserved marinade into cornstarch in small bowl until smooth.
Heat wok over medium-high heat 2 minutes or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half of beef; stir-fry 2 to 3 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef.
Drizzle remaining 1 tablespoon oil into wok and heat 30 seconds. Add onion; cook 3 minutes or until browned, stirring occasionally. Add snow peas; stir-fry 3 minutes for fresh snow peas or 1 minute for frozen. Stir marinade mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
Return beef, any accumulated juices and tomatoes to wok; cook until heated through. Serve over rice. Sprinkle with black pepper.

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