1 1/2 lbs. boneless sirloin steak
2 tbsp. vegetable oil
1 (10 oz.) can beef broth, undiluted
1 med. onion, sliced
2 med. green peppers
1/2 tsp. garlic salt
1/2 tsp. ground ginger
1 tbsp. + 1 tsp. cornstarch
2 tsp. sugar
2 tbsp. soy sauce
2 med. tomatoes
Hot cooked rice

Cut green peppers in 1/4" strips. Peel and cut tomatoes into wedges. Partially freeze steak, slice across grain into 2 1/4" strips. Brown steak in oil in skillet medium high heat 4 to 6 minutes. Add beef broth and next 4 ingredients. Reduce heat and simmer 5 minutes until vegetables are crisp and tender. Combine cornstarch, sugar, soy sauce, stirring well. Add to beef mixture. Bring to boil, boil 1 minute, stirring constantly. Remove from heat. Add tomato wedges; toss gently. Serve over rice. Yield: 6 servings.