1 1/4 lb. beef top round or sirloin steak, about 1 inch thick
1/4 c. vegetable oil
1 c. water
1 med. onion, cut into 1/4 inch slices
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green pepper, cut into strips, 3/4 inch wide
Instant rice, uncooked
1 tbsp. cornstarch
2-3 tsp. sugar; optional
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from beef; cut beef into strips, 2 x 1 x 1 1/4 inch. Heat oil in large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12-15 minutes for round steak, 5-8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering. While beef simmers, cook instant rice as directed on package for 4 servings.

Blend cornstarch, sugar, and soy sauce; stir into beef mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice. 4 servings.