1 lb. round steak, 1/2 inch thick
2 tbsp. soy sauce
Salad oil
1 tbsp. cooking sherry
4 tsp. cornstarch
1/2 tsp. sugar
1/4 tsp. ginger
2 med. green peppers, cut into lengthwise strips
2 sm. onions, quartered
1 tsp. salt
2 sm. tomatoes, cut into wedges
3 c. hot, cooked rice

About 45 minutes before serving: Cut steak lengthwise in half, slice halves diagonally into thin slices. In large bowl, combine steak, soy sauce, 1 tablespoon salad oil, sherry, cornstarch, sugar and ginger; set aside.

In large skillet over medium-high heat, in 2 tablespoon hot salad oil, cook green peppers, onions, and salt (stir fry) until vegetables are tender crisp; remove to another large bowl and set aside.

In same skillet over medium-high heat, heat 3 tablespoon salad oil; then add meat and stir fry until well browned. Stir in vegetables and tomatoes; cook until tomatoes are heated through. Serve with rice. 4 servings.