Pre-heat a large saute pan or wok over medium high heat
carefully add 1 tablespoon of your vegetable oil and let that heat nice and hot
While your pan is pre-heating, prep your vegetables as listed above
Once your pan is pre-heated, add your meat to the pan and sear for 3 minutes on first side
Flip your meat over and sear the other side for another 2-3 minutes until it gets a nice brown color on the outside. If your meat has too much moisture, spoon out any liquid from your pan to ensure the meat sears properly.
Once the meat is seared, remove from the pan on to a large plate and place the pan back over the heat.
Now add the remaining 1 tablespoon of vegetable oil
Next, add your peppers and mushrooms to the pan and cook for about 5 minutes flipping them occasionally
Now add your garlic and cook for another 2 minutes
While your garlic is cooking, take your cornstarch and 1 tablespoon of your soy sauce and add that to a small bowl and mix well to form a slurry.
Mix this slurry and the remaining soy sauce, quartered tomatoes and the seared meat into the pan of vegetables.
Mix well and reduce heat to low.
Cover your pan with a lid or aluminum foil and let it cook for 2-3 minutes
Remove lid and give the pepper steak a good stir.
Add a pinch of salt and a few twists of fresh black pepper and taste for any additional seasoning needed
Serve immediately along side white rice or your favorite side dish.