1 1/2 lb. top beef round or sirloin steak, 3/4 to 1 inch thick
1/4 c. salad oil
2 c. water
1 med. onion, cut into 1/4-inch slices
1 tsp. garlic salt
1/2 tsp. ginger
2 med. green peppers, cut into 3/4-inch strips
2 tbsp. cornstarch
2 to 3 tsp. sugar
4 tbsp. soy sauce
2 med. tomatoes
Hot cooked rice

Trim fat from meat, cut meat into strips, 2 x 1/4 inch. Heat oil in large skillet. Cook meat in oil, turning frequently, until brown, about 5 minutes.

Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering.

Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Cut each tomato into eights; place on meat mixture. Cover, cook over low heat just until tomatoes are heated through, about 3 minutes. Serve over rice. 4 to 5 servings.