1 1/4 lbs. top round or sirloin steak, about 1 inch thick
1/4 c. vegetable oil
1 c. water
1 med. onion, cut into 3/4 inch strips
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green peppers, cut into 1/4 inch slices
Uncooked instant rice
1 tbsp. cornstarch
2 to 3 tsp. sugar, opt.
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from meat; cut meat into strips, 2 x 1 x 1/4 inch. Heat oil in large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering. While meat simmers, cook instant rice as directed on package for 4 servings.

Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.