2 tbsp. oil
1 lb. boneless chuck or round steak, cut into strips
1 envelope onion or onion-mushroom soup mix
2 c. water
2 tsp. soy sauce
1 green pepper, cut into thin strips
1/2 tsp. ground ginger
1 clove garlic, finely chopped
1 tomato, cut into wedges
1 tbsp. cornstarch
Hot cooked rice

In skillet, heat oil and brown beef; drain. Stir in soup mix blended with 1 1/2 cups water. Bring to a boil, then simmer covered 20 minutes. Stir in green pepper, soy sauce, ginger and garlic. Simmer covered 15 minutes or until beef is tender. Stir in tomato, then cornstarch blended with remaining water.

Bring to a boil, then simmer, stirring constantly, until sauce is thickened. Arrange beef mixture over rice. Makes about 4 servings.