2-3 tbsp. oil
2 lb. round steak, cut into narrow strips
Salt & pepper
1/2 c. water
2 (1 lb.) cans bean sprouts, drained
1 lg. onion, sliced & separated into rings
2 green peppers, cut into lg. sections
1/4 c. soy sauce
1 tbsp. cornstarch
1 clove garlic, pressed
1/2 tsp. salt (opt.)
1/16 tsp. pepper
1/4 tsp. ginger
1/4 tsp. sugar
3-4 tomatoes, quartered

Heat oil in large skillet. Add meat and brown. Drain excess fat if necessary. Season to taste with salt and pepper. Add 1/4 cup of the water and cook, covered, over low heat, about 30 minutes or until tender.

Push meat into center of pan. Place bean sprouts in circle around meat. Cover bean sprouts with onions. Arrange peppers over top of onions.

Combine soy sauce, remaining 1/4 cup water, cornstarch, garlic, salt, pepper, ginger and sugar and mix well. Pour over vegetables in skillet. Cover and cook over low heat about 15 minutes, until crisp and tender.

Arrange tomatoes between peppers and cook, covered, about 5 minutes longer or until tomatoes are heated through. Serves 6.