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

In large skillet, heat oil and brown beef; drain. Stir in onion soup mix blended with 1 1/2 cups water. Bring to a boil, then simmer covered for 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 thickens, about 5 minutes. Serve over hot rice. About 4 servings.