3 tbsp. vegetable oil
1/4 c. chopped green onion
6 cherry tomatoes, cut in half
1 med. green pepper, cut into 1" pieces
1 can (8 oz.) sliced water chestnuts, drained
1 1/2 c. fresh bean sprouts or
1 can (16 oz.) bean sprouts, drained
1-1 1/2 lb. boneless beef sirloin steak, cut into thin strips

SAUCE:

1/4 c. water
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. pepper
Hot cooked rice

4-6 servings. Place oil in skillet. Add onion and green pepper to hot oil. Stir-fry until vegetables are tender-crisp, 2-3 minutes. Add beef. Cook and stir until beef is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cover and cook for 2-3 minutes.

Blend water, soy sauce, cornstarch, ginger, salt and pepper in small bowl. Add to beef and vegetable mixture. Cook and stir until thick 2-3 minutes. Serve over rice.