Brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Combine the cornstarch, sugar, black pepper and soy sauce, stirring well. Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened.
Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice.
Makes 4 to 6 servings.
Recipe editor Patricia Mitchell
Online Since 1997
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