1 1/2 lbs. top beef round or sirloin steak, about 1 inch
1/4 c. salad oil
1 c. water
1 med. onion, cut into 1/4 inch slices
1/2 tsp. garlic salt
1/4 tsp. ginger
2 med. green peppers, cut in 3/4 inch strips
1 tbsp. cornstarch
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from meat; cut meat into thin strips. Heat oil in large skillet. Add meat; cook until tender. Stir in water, onions, garlic, salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12-15 minutes.

Blend cornstarch and soy sauce; stir into meat. Cook until thick and boils. Boil 1 minute. Cut tomatoes into eighths. Cook until tomatoes are heated through.

Serve over brown rice or instant rice. I use brown rice and put it on when I begin the pepper steak.