Oriental Pepper Steak

Sorry for the lack of picture quality

2 Tbsp. Oil
1 lb. chuck or round steak
1 env. onion soup mix
2 c. water
2 tsp sou sauce (I used low sodium)
1 green pepper. cut in strips (I added a red pepper)
1/2 tsp ginger
1 clove garlic, chopped fine
1 tomato, cut into wedges
1 onion, cut into wedges
1 Tbs. cornstarch
Hot cooked rice

In a large preheated skillet or wok, heat oil and brown beef; drain. Stir in soup mix blended with 1 1/2 cups water. Bring to a boil, then simmer, covered, 20 minutes. Stir in green pepper and onion wedges, soy sauce, ginger, and garlic; simmer, covered 15 minutes, or until beef is tender.

Stir in tomato, then cornstarch blended with remaining water. Bring to boil; simmer, stirring occasionally until sauce thickens. Serve over cooked rice. Serves 4.

Recipe adapted from: Joy of Greek Cooking (with an American Accent)