1/4 c. soy sauce
1/4 c. water
2 tbsp. sherry
1/2 tsp. garlic powder
2 lbs. beef flank steak, cut across grain into thin strips
2 med. green peppers, thinly sliced
2 tbsp. cornstarch
1/2 c. cold water
1 tomato, cut into 16 wedges

Microwave:

1. Mix soy sauce, water, sherry, garlic powder and beef strips in plastic bag or medium bowl; close tightly or cover. Refrigerate 8 hours or overnight.

2. Combine green peppers, beef and marinade in 2 quart casserole; cover. Microwave at Medium (50%) until beef is tender, 20 to 25 minutes, stirring after half the cooking time. Drain, reserving meat juices. Set beef mixture aside, covered.

3. Mix cornstarch and cold water in 2 cup measure or small bowl. Stir in reserved meat juices. Microwave at High (100%) until sauce thickens, 2 to 4 minutes, stirring after half the cooking time. Stir sauce and tomatoes into beef and green pepper mixture; cover. Microwave at High (100%) until tomatoes are heated through, 1 to 3 minutes.