---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 4 servings
     3/4 lb Beef top round steak
       3 tb Soy sauce
       2 tb Red wine vinegar
       1 tb Fresh ginger, grated
       1    Clove garlic, minced
       3    Green onions, bias cut into
            -1/2-inch lengths
       2 tb Cold water
       4 ts Cornstarch
       1 pk Frozen pea pods (8 oz)
     1/2 c  Cherry tomatoes, quartered
     1/3 c  Sliced water chestnuts,
            -drained (1/2 can)
            Hot cooked rice (Optional)
   Partially freeze beef and thinly slice across the
   grain into bite-size strips.
   For marinade, in a medium mixing bowl combine soy
   sauce, vinegar, ginger, and garlic.  Stir in the
   strips of beef.  Cover and let stand at room
   temperature for 30 minutes.  Drain meat and reserve
   Preheat a 10-inch microwave browning dish on High for
   5 minutes. Add cooking oil and swirl to coat the dish.
   Add the strips of beef. Micro-cook, uncovered, on High
   2 for to 3 minutes until the meat is tender, stirring
   every minute.  Remove meat with a slotted spoon,
   reserving juices. Set meat aside.
   Combine reserved juices and reserved marinade in a
   measuring cup. Add water, if necessary, to equal 3/4
   cup total.  Stir in green onions. Return mixture to
   the browning dish and cook, covered, on High until
   onions are crisp-tender, 1 to 2 minutes.  Stir
   together water and cornstarch and add to the green
   onion mixture.  Cook, uncovered, on High for 2 to 4
   minutes or until thickened and bubbly, stirring every
   minute until slightly thickened, then every 30 seconds.
   Stir in the cooked meat, peapods, tomatoes, and water
   chestnuts. Cook, uncovered, on High for 2 to 4 minutes
   until heated through.  Serve over hot cooked rice, if
   Posted by Fred Peters.