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Ingredients:
3 md Tomatoes (Cut into wedges)
2 lb steak (sliced into thin bites size pieces)
2 tbsps milk
3 tb Soy sauce
1 Clove Garlic (minced)
1/2 tsp Ginger (crushed)
1/8 tsps Ground black pepper
2 tb Oil
1 md Green pepper (sliced)
1 md Onion (sliced)
1 Beef bouillon cube
3/4 c Boiling water
1 tbsp Cornstarch (mixed with 2 tbsps water)
2 tbsps water

Preparation:
1. In a mixing bowl, combine soy sauce, milk, pepper, garlic, ginger, mix and set aside to marinate for 30 minutes.  Meanwhile, cut tomatoes and green pepper into wedges; set aside.

2.  When ready to cook, blend cornstarch with cold water; set aside.  In a large skillet or wok, heat oil until hot. Sauté green pepper and onion for 2 minutes. Dissolve bouillon cube in boiling water. Add beef to skillet and bring to boiling.   Reduce heat and simmer, covered for 5 minutes.

3. Remove cover and add tomatoes and green pepper.  Add in bouillon mixture and stir gently.  Then cover and simmer, just until tomatoes are hot, about 3 minutes.   Remove cover; add cornstarch mixture and stir gently until sauce thicken.   Serve hot over rice.