2 lb. flank round steak or beef chuck, cut into cubes
1 clove garlic, crushed
1/2 tsp. salt
1/8 tsp. ground ginger
1/4 tsp. sugar
1/4 c. soy sauce
2 green peppers, cubed (2 c.)
1 med. onion, cubed (1 c.)
4 med. tomatoes, quartered
1 lb. can bean sprouts, drain & reserve liquid
1 tbsp. cornstarch

Preheat wok at High, uncovered 4 minutes. Add 1/4 meat and stir 2 minutes or until browned. Push up the side and repeat with remaining meat. Add garlic, salt, ginger, sugar and soy sauce; stir. Cover; reduce heat to medium low for 20 to 25 minutes. Increase heat to medium, add green pepper and onion. Stir gently, cover and steam 5 minutes. Add tomatoes and bean sprouts. Stir gently. Cover and steam 5 minutes. In a small bowl make a smooth paste of the cornstarch and bean sprout liquid. Add to hot mixture. Stir gently and heat until liquid thickens, about 2 minutes. Serve with rice.