1. Trim excess fat from beef. Cut beef into 2 x 1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
2. Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
3. 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.
4. Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. 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.
Calories From Fat 72 Protein 13 Total Fat 8 Carbohydrates 151
Calories 749 Dietary Fiber 2 Calcium 53 Iron 8 Sodium 210
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