1 lb. round steak, thinly sliced into 1 inch strips
3 tbsp. soy sauce
1/4 tsp. sugar
2 tbsp. vegetable oil
1 or 2 green peppers, cut into 1/4 inch strips
2 tbsp. cornstarch in 2 tbsp. cold water
1 c. chicken broth
2 tomatoes, cut into wedges

Marinate the steak in the soy sauce and sugar for 20 to 30 minutes. Heat oil in the wok and stir fry the green peppers 1 to 2 minutes or until their green color brightens. Push aside. Stir fry steak 3 to 4 minutes. Return the green peppers to the steak in the wok. Add the cornstarch mixture and broth to the steak and peppers. Add the tomato wedges and heat, stirring gently, until the sauce is thickened and clear and the tomatoes are heated through. Serve at once with rice.