1/4 c. soy sauce
1 tbsp. water
1 1/2 tsp. cornstarch
1/4 tsp. pepper
2 cloves crushed garlic
1 lb. flank steak
2 tbsp. polyunsaturated oil
2 1/2 c. diced green peppers
1/2 c. diced red peppers
2 lg. tomatoes, wedge cut
3 c. hot cooked rice

In a medium size bowl blend together soy sauce, water, cornstarch, pepper and garlic. Slice steak on an angle across the grain. Mix into sauce mixture.

Heat oil in large skillet. Add green and red peppers and saute, stirring occasionally until almost tender. Mix in drained meat. Cook, stirring until meat loses its red color, approximately 5 minutes. Stir in tomatoes and sauce mixture. Simmer until tender. Serve over rice.