2 lb. round steak, partially frozen
Salt & pepper
1/4 c. each: soy sauce, dry red wine
2 tsp. sugar
1 garlic clove, mashed
2 boxes (29 3/4 oz.) stir fry pepper steak vegetables
2 tbsp. peanut oil
1 lg. red onion, sliced
1 (6 oz.) can sliced mushrooms, undrained
2 ripe tomatoes, cut in wedges
Use carrot curls & whole mushrooms to garnish
Pour over hot rice & serve

With a sharp knife cut steak into paper thin slices. Sprinkle with salt and pepper; put into a bowl. Add soy sauce, wine, sugar and garlic. Let stand at room temperature for 1 hour to blend the flavors. Drain the pepper steak vegetables from the box, pat dry on towel.

In a large skillet heat oil and saute onion until golden, about 2-3 minutes. Add all the meat and liquid. Cook over a low heat until the beef is cooked, about 10 minutes. Stir in the mushrooms and the glaze mixture from the pepper steak and 3/4 cup of water and cook over moderate heat stirring until the sauce thickens. Stir in the vegetables, then tomato wedges season to taste with salt. Garnish with carrot curls and mushrooms if desired.