1 1/2 lbs. boneless beef round tip cut in 1/2-inch slices
3 tbsp. soy sauce (or more to taste)
1 tbsp. cooking oil
Dash freshly ground pepper
1/2 tsp. ginger
1 clove garlic, minced
1 tbsp. oil
1 med. green pepper, sliced
2 c. sliced fresh mushrooms
6 green onions with tops, chopped up
1/2 c. beef broth
1 tbsp. cornstarch
2 med. tomatoes, cut in wedges
Hot cooked rice

Partially freeze beef slices; cut diagonally into 1/4 strips. In large bowl combine soy sauce, 1 tablespoon oil and pepper. Add beef; toss to coat well and let stand several hours in refrigerator. Drain beef; reserve marinade.

In wok or skillet, heat ginger and garlic in 1 tablespoon oil. Add beef. Stir fry until browned, about 4 minutes. Remove beef with slotted spoon. Add green pepper, mushrooms and onions to wok. Cook and stir until vegetables are crisp tender, 2 minutes. Return beef to wok.