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Ingredients:
3/4 lb Beef top round steak (thinly sliced)
3 tb Soy sauce
1 ts cooking oil
2 tb vinegar
1 tb Fresh ginger (grated)
1 Clove garlic (minced)
3 Green onions (cut into 1/2-inch lengths)
2 tb warm water
3 ts Cornstarch dissolved in 1/3 c of water
1 pk Frozen pea pods (8 oz)
1/2 c  tomatoes (quartered)
1/3 c  Sliced water chestnuts-drained (1/2 can)

Preparation:
1. In a mixing bowl combine beef strips, soy sauce, vinegar, ginger, and garlic.   Stir and mix well.  Cover and set aside for 30 minutes.  Meanwhile, defrost frozen peapod in microwave.

3. Over high heat, add 1 tablespoon of oil.  When oil is hot, add the beef.  Stir-fry quickly for 2 minutes.  Do not overcook or the beef will become tough. Add 1 tsp of rice wine and 2 tsps of soy sauce. 
 
3. Stir in peapod, green onions, and tomato. Covered and cook on high heat for 1 to 2 minutes.  Remove cover, add 2 tb warm water.  Mix well,  add more more soy sauce if necessary.

4. Stir in cornstarch mixture and mix well.  Serve over hot cooked rice.