|Round steak||3 Pound (1 Inch Thick)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Garlic salt||1 Teaspoon|
|Onions||2 Medium, cut into 0.25 inch slices|
Trim fat carefully from meat; cut meat into strips, 2x1x1/4 inch. Place in baking dish, 11 1/2 x7 1/2 X11/2 inches.
Mix soy sauce and water; pour on meat.
Refrigerate, turning meat occasionally, 2 hours.
Remove meat from marinade; reserve marinade.
Heat oil in Dutch oven or large skillet Cook meat in oil, turning frequently, until meat loses redness, about 15 minutes.
Pour reserved marinade on meat.
Mix sugar, cornstarch, ginger and garlic salt; stir into meat and marinade,.
Sprinkle onion on meat.
Reduce heat; cover tightly and simmer 12 to 15 minutes.
Divide meat and sauce between two 1 quart freezer containers.
Cover, label and freeze. 30 minutes before serving, remove 1 container Pepper Steak from freezer.
Have ready: 2 medium green peppers, cut into strips (3/4 inch wide); 2 medium tomatoes, peeled and cut into eighths; 3 to 4 cups hot cooked rice.
Dip container of meat and sauce into very hot water just to loosen.
Place 1/2 cup water and frozen block in large skillet.
Cover tightly; heat over medium-high heat, turning occasionally, until hot and bubbly, about 20 minutes.
Stir in green pepper.
Reduce heat; cover and simmer 5 minutes.
Add tomato; cover and simmer 3 minutes.
Serve on rice.