PEPPER STEAK

1-1/2 POUNDS BEEF TOP ROUND OR SIRLOIN STEAK, ABOUT 1 INCH THICK
1/4 CUP VEGETABLE OIL
1 CUP WATER
1 MEDIUM ONION, CUT INTO ½ INCH SLICES
½ TEASPOON GARLIC SALT
1/4 TEASPOON GROUND GINGER
2 MEDIUM GREEN PEPPERS, CUT INTO STRIPS (1/4 INCH WIDE)
UNCOOKED INSTANT RICE
1 TABLESPOON CORNSTARCH
2 TO 3 TEASPOONS SUGAR (OPTIONAL)
2 TABLESPOONS SOY SAUCE
2 MEDIUM TOMATOES

TRIM FAT FROM BEEF; CUT BEEF INTO STRIPS, 2 X 1-1/4 INCH. HEAT OIL IN 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 AND BOILS. 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

4 SERVINGS; 760 CALORIES PER SERVING.