Good source of protein, vitamins A and C, thiamine, riboflavin, niacin and iron.

1 1/4 lb. beef top round or sirloin steaks, about 1" thick
1/4 c. vegetable oil
1 c. water
1 med. onion, cut into 1/4" slices
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green peppers, cut into strips (3/4" wide)
Uncooked instant rice
1 tbsp. cornstarch
2-3 tsp. sugar (optional)
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from beef; cut beef 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 12-15 minutes for round steak, 5-8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering. While beef simmers, cook instant rice as directed on package for 4 servings.

Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into 8ths and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.

Makes 4 servings.