4 oz. boneless beef top round steak
1 tbsp. soy sauce
1 sm. clove garlic, minced
1 tsp. corn starch
Non-stick spray coating
1/4 green pepper - cut into 3/4 inch pieces
2 green onions - biased sliced into 1 inch slices
3 fresh mushrooms
1 tsp. cooking oil
2 cherry tomatoes - halved

Partially freeze steak and slice thin. For marinade stir together soy sauce, garlic, 1 tablespoon water, dash of pepper. Add beef stirring well to coat. Cover and marinate at room temperature, 30 minutes or in refrigerator 2 hours. Drain beef and reserve marinade to 1/3 cup. Stir in corn starch - set aside. Spray skillet over high heat.

Add pepper pieces, onions, mushrooms and stir fry 2 minutes. Remove vegetables from skillet, add oil to skillet, add beef. Stir fry 2 minutes or until done. Push beef from center of skillet. Stir corn starch mixture, add to center of skillet. Cook until bubbly, cook 30 seconds more. Return vegetables to skillet add tomatoes and cook and stir 1 minute more. Makes 1 serving.