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

Heat oil in large skillet. Add beef, cook turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger and beef broth. Heat to boiling, reduce heat. Cover and simmer 12-15 minutes. Add green pepper during last 5 minutes.

While beef simmers cook instant rice as directed on package for 4 servings. Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook stirring constantly until mixture thickens and boils. Boil and stir 1 minute.

Cut each tomato into eighths and place on beef mixture; cover. Cook until tomatoes are heated through, about 3 minutes. Serve with rice.