2 lb. flank steak (or London Broil)
2 tomatoes
2 green peppers
2 tbsp. olive or salad oil
1 clove garlic
1 tsp. salt
Dash pepper
1/4 tsp. ground ginger
1/4 c. soy sauce
1/2 tsp. sugar
1 (1 lb.) can bean sprouts
1 tbsp. cornstarch
1/4 c. water

Cut flank steak in thin strips, across the grain of meat; cut tomatoes in quarters. Trim away seeds and ribs from green peppers and cut peppers in big chunks. Heat oil in a large skillet. Add strips of beef, crushed garlic, salt, pepper and ginger. Fry over a high heat until brown on all sides. Season with soy sauce and sugar. Cover tightly and cook slowly for 5 minutes.