1 1/4 lbs. London broil (chuck or top round)
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 med. onion, sliced
2 tbsp. olive oil
1 c. water
1/2 tsp. garlic salt
1 tbsp. cornstarch
2-3 tsp. sugar
2 tbsp. soy sauce
2 med. tomatoes
Instant rice

Trim fat from beef; cut into thin 2-inch strips. Set aside and prepare vegetables. Preheat large fry pan on high heat, add oil.

When oil starts to smoke, add beef. Cook until golden brown, turning beef frequently. This takes approximately 5 minutes. Stir in water, garlic salt, and onion. Heat to a boil. Once boiling, reduce to low heat, cover and simmer 12-15 minutes for top round, 15-20 for chuck steak.

While beef simmers, start the rice. Add pepper strips to beef during the last 5 minutes of simmering. Once beef is done simmering, blend cornstarch, sugar and soy sauce. Stir into beef mixture. Cook, stirring constantly until it thickens at a boil. Boil and stir for 1 minute. Cut tomato into wedges, place on top of beef. Cover and cook on low until tomatoes are heated. Serve over a bed of rice.

A quick and easy meal for those busy evenings.