Chinese Pepper Steak

FREEZE steak until firm (about 2 hours); CUT lengthwise, if necessary, into 3" wide strips; SLICE strips 1/8" thick.

MIX garlic, five spice, chili pepper, salt, pepper and red pepper flakes with steak slices; SET aside (*see Note 1).

CUT tomatoes into eighths (if using grape tomatoes, SLICE in half); SET aside.

*SEE note

In a cup, DISSOLVE cornstarch in cold water; SET aside.

In a cup, DISSOLVE bouillon cube in warm water; MIX bouillon, soy sauce and sugar; SET aside.

Thinly SLICE peppers and onions; SET aside.

HEAT 1 tablespoon vegetable oil in skillet at 375F; STIR FRY peppers and onions until translucent but firm (about 3 minutes); REMOVE and SET aside.

ADD remaining oil to skillet; STIR FRY seasoned steak slices until steak is browned.

REDUCE heat to 250F; ADD cornstarch, bouillon, soy mixtures; STIR until sauce begins to thicken; ADD peppers, onion rings, green onions and tomatoes.

STIR lightly until sauce is thick and ingredients are heated through.