2 lb. flank, round steak or beef chuck, cut into diagonal strips 1/4" thick x 2" long
1 clove garlic, crushed
1/2 tsp. salt
1 slice fresh ginger root or 1/8 tsp. ground or powdered ginger
1/4 tsp. sugar
1/4 c. soy sauce
2 green peppers, cubed (2 c.)
1 med. onion, sliced (1 c.)
4 med. tomatoes, quartered
1 (1 lb.) can bean sprouts, drain & reserve liquid
1 tbsp. cornstarch

1. Preheat wok at high, uncovered for 4 minutes. Add 1/4th of meat and stir-fry 2 minutes or until browned. Push up the side and repeat with remaining meat. Two wooden spoons work well for stir-frying.

2. Add garlic, salt, ginger, sugar and soy sauce; stir. Cover; reduce heat to medium-low for 20-25 minutes.

3. Increase heat to medium. Add green pepper and onion. Stir gently. Cover and steam 5 minutes.

4. Add tomatoes and bean sprouts. Stir gently. Cover and steam 5 minutes.

5. In a small bowl, make a smooth paste of the cornstarch and reserved bean sprout liquid. Add to hot mixture. Stir gently and heat until liquid thickens, about 2 minutes. Reduce heat to low for serving. Serve with rice. Makes 6 servings.