1 1/2 lbs. of top round or sirloin steak
1/4 c. vegetable oil
1 c. water
1 med. onion, cut in 1/2 inch slices
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green peppers cut into strips
Uncooked instant rice
1 tbsp. cornstarch
2 or 3 tsp. sugar
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from steak; cut into strips 2 x 1 inches. Heat oil in skillet. Add steak, cook until brown stirring frequently. Stir in water, onion, garlic, salt and ginger. Heat to boiling; reduce heat and simmer about 15 minutes. Add pepper strips during the last 5 minutes of simmering. While steak simmers cook instant rice as directed for 4 servings.

Blend cornstarch, sugar and soy sauce, stir into steak mixture. Cook, stirring constantly until mixture thickens. Cut tomatoes into small wedges place on top of mixture, cover and cook over low heat until tomatoes are just heated through about 3 minutes. Serve with rice.