1 1/2 lb. roast, cut into thin slices
1/4 c. soy sauce
1/4 c. vegetable oil
1 tsp. sugar
1/2 tsp. ginger
1 clove garlic
1 tbsp. cornstarch

Combine all ingredients except cornstarch. Cover and refrigerate 1 hour. Drain beef, reserve marinade. Cook beef in skillet. Add water to marinade to equal 1/2 cup. Shake marinade and cornstarch. Stir gradually into beef. Heat to boiling, stir constantly. Reduce heat. Simmer 5 minutes. Serve over rice. Optional: Serve with pineapple.