1 1/2 lbs. round steak, cut into thin strips
2 tbsp. vegetable oil
Garlic powder
3 tbsp. vinegar
2 tbsp. sugar
5 tbsp. soy sauce
1 med. onion, cut into rings
2 green peppers, cut into strips
2 tbsp. cornstarch
2 tbsp. cold water (additional)
2 tomatoes, cut into chunks
8 oz. can water chestnuts
Rice

Brown steak in vegetable oil. Sprinkle well with garlic powder. Add vinegar, sugar, soy sauce and 1 cup water. Cook, covered, over low heat until meat is tender, about 30 minutes. Add onion and green pepper and cook 10 minutes.

Blend cornstarch and 2 tablespoons cold water together; stir into steak mixture. Add tomatoes and water chestnuts and heat through. Serve over rice. Serves 4.