1 1/2 lbs. round steak or sirloin (1/2 to 1 inch thick)
2 tbsp. oil
1 c. beef broth (or 1 tsp. beef soup base in 1 c. hot water)
1 lg. onion, sliced
1 lg. clove garlic, minced
1/2 tsp. salt
2 med. green peppers, cut into 3/4 strips
2 tomatoes, cut in 8 wedges each
2 tbsp. cornstarch
3 tbsp. soy sauce
2 tsp. sugar
1/4 tsp. ginger

Trim fat from meat and cut in 1 inch strips x 4 inches long. In large skillet, brown meat in oil about 5 minutes. Push to one side. Add onions, garlic, and salt. Cook and stir until tender. Add broth; heat to boiling. Reduce heat. Cover and simmer 15 minutes. Add green pepper strips during last 5 minutes of cooking.

Blend cornstarch, soy sauce, sugar, and ginger. Stir in meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Place tomato wedges on top; cover and cook over low heat about 3 minutes until tomatoes are heated through. Serve over rice, noodles, or mashed potatoes.