Oriental Pepper Steak  

Servings: 4

1 pound top beef round or sirloin steak, cut in strips
1 Cup Water
1 medium onion, cut into 1/4-inch slices
1/2 tsp. garlic salt
1/4 tsp. ginger

2 medium green peppers, cut into thin strips
1 Tbsp. cornstarch
2 Tbsp. soy sauce
2 medium tomatoes

Trim fat from meat; cut into strips. Coat large skillet with Pam cooking spray. Add meat; cook, turning frequently, until brown (about 5 minutes). Stir in water, onion, garlic salt and giner. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes. Add green pepper strips during last 5 minutes of simmering.
Blend cornstarch and soy sauce; stir into meat mixture. Cook stirring constantly, until mixtures thickens and boils. Boil and stir 1 minute. Cut each tomato into eights and place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes.