2 lbs. flank steak
2 tbsp. olive oil
1 clove garlic, crushed
1 tsp. salt
Dash of pepper
1/4 tsp. ground ginger
1/4 c. soy sauce
1/2 tsp. sugar
2 green peppers
2 tomatoes, quartered
1 lb. can bean sprouts, drained
1 tbsp. cornstarch

Slice beef across grain into thin strips. In hot oil in large, heavy skillet, over high heat, saute beef with garlic, salt, pepper and ginger until browned all over, approximately 5 minutes. Add soy sauce and sugar. Cook, covered 5 minutes. remove seeds and ribs from peppers. Cut peppers into 1 inch strips. Add with tomatoes and bean sprouts to beef. Bring to boiling. Cook covered and over high heat 5 minutes. Meanwhile make a smooth paste of cornstarch and 1/4 cup water. Stir into beef mixture, bring to boil stirring. Serve over rice.