4 lb. beef flank steak
3 tbsp. olive oil
1 tsp. garlic salt
1 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. ground ginger
1/2 c. soy sauce
1 tsp. sugar
4 tomatoes, chopped
6 green peppers, cut into 1 inch pieces
1 (16 oz.) can bean sprouts, drained and rinsed
2 tbsp. cornstarch
9 tbsp. cold water
10 servings cooked rice
1 can bamboo shoots
1 can water chestnuts

1. Cut steak into thin strips across the grain; set aside. 2. Heat oil in large wok. Add 1/2 of the meat and the mixture of garlic salt, garlic powder, pepper and ginger; stir-fry over high heat until browned. Remove cooked meat and stir-fry remaining meat until browned. Place all meat back in wok. 3. Blend in soy sauce and sugar; cover tightly and cook slowly 5 minutes. Add tomato, green pepper, bean sprouts, water chestnuts and bamboo shoots; bring to boiling, cover and cook rapidly 5 minutes. 4. Stirring constantly, blend in a mixture of cornstarch and water; bring to boiling and cook 3 minutes, or until sauce thickens. 5. Serve with hot, fluffy rice.