1 1/4 lb. beef top round or sirloin steak about 1" thick
1/4 c. vegetable oil
1 c. water
1 med. onion, cut into 1/4" slices
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green peppers cut into strips 3/4" wide
Uncooked instant rice
1 tbsp. cornstarch
2-3 tsp. sugar
2 tbsp. soy sauce
2 med. tomatoes

Trim fat from beef; cut beef into strips. Heat oil in large skillet that has a lid. Add beef. Cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12-15 minutes for round steak, 5-8 for sirloin. Add green pepper strips during last 5 minutes of simmering.

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