2 lbs. flank steak
2 tbsp. olive oil
1 tsp. garlic salt
1/8 tsp. black pepper
1/4 tsp. ground ginger
1/4 c. soy sauce
1/2 tsp. sugar
2 tomatoes, peeled and quartered
2 green peppers, cut in 1 inch pieces
1 (16 oz.) can bean sprouts, drained
1 tbsp. cornstarch
6 tbsp. cold water

1. Cut flank steak into thin strips across the grain.

2. Heat olive oil in a large heavy skillet. Add meat and a mixture of the garlic salt, pepper, and ginger; brown quickly over high heat.

3. Blend in soy sauce and sugar; cover tightly and cook slowly 5 minutes. Add tomato, green pepper, and bean sprouts; bring to boiling, cover, and cook rapidly 5 minutes.

4. Stirring constantly, blend in a mixture of the cornstarch and water. Bring to boiling and cook 2 to 3 minutes, or until sauce thickens.