Beef With Peppers And Tomatoes

1. 1 lb. round steak, cut ½ in. thick
   
2. ¼ teaspoon ginger
   
3. 2 Tbs. soy sauce
   
4. 2 medium green peppers cut into strips
   
5. salad oil
   
6. 2 small onions, quartered or sliced
   
7. 1 Tbs. dry or cooking sherry
   
8. 1 tsp. salt
   
9. 4 tsp. cornstarch
   
10. 2 small tomatoes cut into wedges
    
11. ½ tsp. sugar
    
12. 3 cups hot cooked rice.
    
    About 45 minutes before serving: cut steak into short thin strips. In medium sized bowl, combine steak, soy sauce, 1 Tbs. salad oil, sherry, cornstarch, sugar and ginger; set aside. In skillet over medium high heat, in 2 Tbs. salad oil, cook green peppers, onions and salt, stirring quickly and frequently (stir-fry) until vegetables are tender & crisp; remove to another bowl and set aside. In same skillet, over high heat, heat 3 Tbs. salad oil; then add meat and stir-fry until well browned. Stir in vegetables and tomatoes, heat until tomatoes are heated through. Serve with rice. Makes 4 servings. If desired before adding vegetables to be heated, add up to 1 cup of hot water to make additional sauce.