1 1/2 lbs. top beef round or sirloin steak, about 1 inch thick
1/4 c. salad oil
1 c. water
1 med. onion, cut into 1/4 inch slices
1/2 tsp. garlic salt
1/4 tsp. ginger
2 med. green peppers, cut into strips
Instant rice
1 tbsp. cornstarch
2 to 3 tsp. sugar
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from meat; cut meat into strips, 2 x 1 x 1/4 inch. Heat oil in large skillet. Add meat; 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 to 15 minutes for round steak, 5 to 8 minutes sirloin. Add green pepper strips during last 5 minutes of simmering.

While meat simmers, cook instant rice as directed on package for 4 to 6 servings. Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on meat mixture. Cover, cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.