Pepper Steak

• 1 1/4 lb. beef top round or sirloin steak (about 1 inch thick)
• 2 medium green peppers, cut into strips (3/4-inch wide)
• 2 Tbsp. soy sauce
• uncooked instant rice
• 2 or 3 tsp. sugar (optional)
• 1/4 c. vegetable oil
• 1 c. water
• 1 Tbsp. cornstarch
• 1 medium onion, cut in 1/4-inch slices
• 1/2 tsp. garlic salt
• 2 medium tomatoes
• 1/4 tsp. ground ginger

1. Trim fat from beef.
2. Cut beef into strips (2 x 2 x 1/4-inch). Heat oil in a large skillet.
3. Add beef; cook, turning frequently, until brown, about 5 minutes.
4. Stir in water, onion, garlic salt and ginger; heat to boiling.
5. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin.
6. Add green pepper strips during last 5 minutes of simmering.
7. While beef simmers, cook 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.
8. Boil and stir 1 minute.
9. Cut each tomato into eighths and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes.
10. Serve with rice.
11. Makes 4 servings, 760 calories per serving.

beef top round, green peppers, soy sauce, rice, sugar, vegetable oil, water, cornstarch, onion, garlic salt, tomatoes, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620948 (may not work)