Pepper Steak

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.