1 cup of uncooked long grain white rice 1 pound of flank steak 1 tablespoon of cornstarch 1 tablespoon of soy sauce 2 cloves garlic, minced 1 teaspoon of minced gingerroot or 1/4 teaspoon of ground ginger 1 tablespoon of vegetable oil one 14 1/2 ounce can of Stewed tomatoes
Cook the rice according to package directions. Meanwhile, cut the meat in half lengthwise and then cut crosswise into thin slices. Combine the cornstarch, soy sauce, garlic and ginger in medium bowl. Add meat, toss to coat. Heat oil in large skillet over high heat. Add meat, cook stirring constantly, until browned. Add undrained tomatoes, cook until thickened, about 5 minutes, stirring frequently. Serve meat mixture over hot cooked rice. Garnish, if desired. Makes 4 - 6 servings
