1/3 c. soy sauce
1/3 c. white wine
1 tsp. sugar
1 1/4 lb. flank steak, cut into thin strips
2 tbsp. cornstarch
1 med. onion, sliced thin
8 oz. fresh mushrooms, sliced
1 sm. green pepper, sliced
1 pt. cherry tomatoes

Combine soy sauce, wine and sugar and pour over meat. Stir to coat well and marinate at least 2 hours or overnight in refrigerator. Stir in cornstarch and mix well. Put in 2 quart casserole and add onions and mushrooms. Cover with waxed paper and cook 8 minutes on HIGH, stirring halfway through. Add green pepper and cook on HIGH 3 to 4 minutes until thickened. Add tomatoes, cover and cook 1 1/2 minutes on HIGH until tomatoes are heated through. Let stand 5 minutes. Serves 6.