1 tbsp. cornstarch
1 c. water
1 tsp. beef bouillon granules
1/4 c. soy sauce
10 oz. boneless sirloin steak
1 sweet pepper, julienned
1 onion, halved and sliced
2 tsp. canola oil
1 garlic clove, minced
1 can (8 oz.) water chestnuts
2 tomatoes, cut into eighths
1/8 tsp. pepper
4 c. hot cooked rice

In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. In a nonstick skillet or wok, stir fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve over rice.

Yield: 4 servings.