1/2 c. cold water
1/4 c. soy sauce
3 tbsp. cornstarch
1 1/2 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 lb. beef cubed steak
2 carrots
2 tbsp. cooking oil
1 green pepper
10 cherry tomatoes
Hot cooked rice

Cut the steaks into 1/2-inch strips. Cut the carrots into very thin julienne strips. Cut the pepper into strips. Halve the cherry tomatoes or use 2 big tomatoes cut into wedges.

In a mixing bowl combine the water, soy sauce, cornstarch, lemon juice, Worcestershire sauce, and pepper. Blend until smooth. Add meat strips, stirring to coat. Cover and let stand at room temperature for 1 hour, stirring once or twice. Drain the meat well, reserving the marinade.

In a skillet quickly cook the meat and carrots in hot oil or shortening for 5-6 minutes. Stir frequently. Push meat and carrots to one side. Add green pepper strips. Cook and stir 2-3 minutes more.

Add enough water to reserved marinade to make 1 1/2 cups liquid. Add to vegetable-meat mixture in skillet. Cook and stir until thickened and bubbly. Gently stir in tomatoes. Cook about 1 minute more or until heated through. Serve over hot cooked rice. Pass additional soy sauce if desired. Makes 4 servings.