3 lbs. chuck steak, cubed
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
1 lg. onion, chopped
1 clove garlic, crushed
1 tsp. powdered ginger
1 lb. tomatoes, peeled, quartered
2 c. half cooked rice or substitute minute rice

Flour, salt and pepper beef. In large saucepan heat oil and brown beef. Pour off fat. Add onion and garlic, cook until onion begins to brown, stir frequently. Mix in tomatoes and ginger, cover and cook over low heat for 2 hours. Add the rice and cook another 20 minutes unless you are using minute rice. Serve. Serves 6 to 8.