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1 1/2 lb. boneless beef round
tip, cut in 1/2 inch slices
3 Tbsp. soy sauce
1 Tbsp. cooking oil
dash of pepper
1/2 tsp. ground ginger
1 clove garlic, minced
1 Tbsp. cooking oil
1 medium green pepper, sliced
2 c. sliced mushrooms
6 green onions with tops, cut
in 1/2 inch pieces
1/2 c. beef broth
1 Tbsp. cornstarch
2 medium tomatoes, cut in
hot cooked rice

Partially freeze beef slices, cut diagonally into 1/4
inch strips. In large bowl combine soy sauce, 1 tablespoon oil
and pepper; add beef. Toss to coat well. Let stand several
hours in refrigerator; drain beef, reserving marinade. In
skillet heat ginger and garlic in 1 tablespoon oil. Add beef;
stir-fry until beef is browned, about 4 minutes. Remove beef
with slotted spoon. Add green pepper, mushrooms and onions to
skillet. Cook and stir until vegetables are crisp-tender,
about 2 minutes. Return beef to skillet. Combine reserved
marinade, beef broth and cornstarch. Pour over beef mixture.
Cook and stir until thickened and bubbly. Cover and cook until
heated through, about 2 minutes. Serve with rice.

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