Oriental Pepper Steak

• 2 tablespoons oil
• 1 lb bonelss chuck or 1 lb ground round, cut up into strips
• 1 .oz envelope lipton onions or 1 onion mushroom
• 2 cups water
• 2 teaspoons soy sauce
• 1 green pepper, cut into thin strips
• 1/2 teaspoon ground ginger
• 1 garlic clove, finely chopped
• 1 medium tomatoes, cut into wedges
• 1 tablespoon cornstarch
• hot white rice

1. In skillet heat oil and brown beef: drain.
2. Stir in soup mix blended with 1 1/2 cups of water
3. Bring to a boil, then simmer covered 20 minutes.
4. Stir in green pepper, soy sauce, ginger and garlic
5. Simmer covered 15 minutes or until beef is tender.
6. Stir in tomato then cornstarch blended with remaining water.
7. Bring to a boil then simmer stirring constantly until sauce is thickened.
8. Arrange beef mixture over rice. Makes about 4 servings.
9. Enjoy, I sometimes add chiness onions in big chucks. Easily can be doubled.

oil, chuck, onions, water, soy sauce, green pepper, ground ginger, garlic, tomatoes, cornstarch, hot white rice

Taken from www.food.com/recipe/oriental-pepper-steak-422744 (may not work)