1 1/4 lb. beef top round or sirloin steak, about 1 inch thick
1/4 c. vegetable oil
1 c. water
1 med. onion, cut into 1/4 inch slices
1/2 tsp. garlic salt
2 med. peppers, cut into 3/4 inch strips, preferably 1 red, 1 green
Uncooked instant rice
1 tbsp. cornstarch
1 tbsp. sugar
2 tbsp. soy sauce
2 tsp. Worcestershire sauce
2 med. tomatoes

Trim fat from beef. Cut into strips 2 x 1 x 1/2 inch. Heat oil in electric frying pan or large skillet. Brown beef (about 5 minutes). Stir in water, onion and garlic salt. Heat to boiling, reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add pepper strips during last 5 minutes of simmering.

While beef simmers, cook instant rice for 4 servings. Blend cornstarch, sugar, soy sauce and Worcestershire sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut tomatoes into eighths and place on beef mixture. Cover, cook over low heat just until tomatoes are heated through, about 3 minutes. Serve over rice. 4 servings; 760 calories per serving.