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1 1/2 pounds boneless beef round tip, cut in 1/2-inch slices

3 tablespoons soy sauce

2 tablespoons vegetable oil, divided use

Freshly ground pepper to taste

1/2 cup beef broth

1 tablespoon cornstarch

1/2 teaspoon ground ginger

2 garlic cloves, minced

1 medium green pepper, sliced

2 cups sliced fresh mushrooms

6 green onions with tops, cut in 1/2-inch pieces

2 medium tomatoes, cut in wedges

Cooked rice

1. Partially freeze beef slices, cut diagonally into 1/4-inch strips.
2. 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.
3. Combine reserved marinade, beef broth and cornstarch; set aside.
4. In large skillet heat ginger and garlic in 1 tablespoon oil; add beef and stir-fry until beef is browned, about 4 minutes. Remove beef with slotted spoon and set aside.
5. Add green pepper, mushrooms and onions to skillet. Cook and stir until vegetables are crisp-tender, about 2 minutes. Return beef to skillet. Pour marinade mixture over beef mixture. Cook and stir until thickened and bubbly. Remove from heat and stir in tomato wedges.
6. Serve over a bed of cooked rice.

Makes 4 to 6 servings.