Ingredients
1 1/2
pounds beef top round or sirloin steaks, 3/4 to 1 inch thick
1
tablespoon vegetable oil
1
cup water
1
medium onion, cut into 1/4-inch slices
1
garlic clove, finely chopped
1/2
teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2
medium green bell peppers, cut into 3/4-inch-wide strips
1
tablespoon cornstarch
2
teaspoons sugar, if desired
2
tablespoons soy sauce
2
medium tomatoes
6
cups hot cooked rice
Preparation
Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
Mix 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 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.
