Pepper Steak - cooking recipe

Ingredients

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

Preparation

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