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A Chinese- style steak that's actually an American invention.

1 pound flank steak
1/2 cup sliced onion
3 green peppers, cut in squares
1/4 cup soy sauce
1/4 cup dry sherry
1/3 cup water
1/2 teaspoon sugar
1/2 teaspoon ground ginger
Pinch of pepper
Pinch of garlic powder (optional)
3 ripe tomatoes, cut in bite-size pieces
1 teaspoon cornstarch mixed with 2 tablespoons cold water

1. Slice the meat diagonally against the grain into 1/8 - inch strips. Heat a large nonstick skillet and brown the steak quickly over high heat. Push aside.
2. Add the onion and green pepper and stir-fry for 1 minute.
3. Add the soy sauce, sherry and water; stir in the seasonings. Cook for 3 to 4 minutes.
4. Uncover and add tomatoes and cornstarch mixture. Stir and continue cooking another minute or two.

NOTE: This is another good dish for about 1/2 pound leftover rare roast beef.