1 1/2 lb. round steak
1/3 c. soy sauce
1 clove garlic, minced
1 med. green or red bell pepper, sliced in thin strips
1 med. onion, sliced
1 tbsp. cornstarch
1 med. tomato, diced
1 tsp. paprika
1/2 tsp. ground ginger
3/4 c. water
1/2 c. oil

Cut beef across the grain into 1/4 inch strips. Combine soy sauce, garlic, paprika, ginger and 1/4 cup oil. Add beef strips, toss to blend. Let stand at least 30 minutes at room temperature for flavors to blend. Strain and reserve marinade. Prepare vegetables.

In a large heavy skillet, heat remaining oil. Add beef; toss over high heat until meat is evenly browned. If meat is not tender enough, add a little water and simmer over moderate heat for 20 minutes. Add all vegetables except tomatoes.

Over medium heat, cook until tender crisp, about 10 minutes. Add meat. Mix cornstarch with water and add to pan, along with marinade. Stir and cook until thickened. Add tomatoes, salt and pepper to taste. All ingredients should be heated well. Serve over rice, if desired.