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1
Partially freeze beef and thinly slice across the grain into bite-size strips.
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2
For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger, and garlic.
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3
Stir in the strips of beef.
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4
Cover and let stand at room temperature for 30 min.
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5
Drain meat and reserve marinade.
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6
Preheat a 10-inch microwave browning dish on High for 5 min.
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7
Add in veg.
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8
oil and swirl to coat the dish.
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9
Add in the strips of beef.
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10
Micro-cook, uncovered, on High 2 for to 3 min till the meat is tender, stirring every minute.
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11
Remove meat with a slotted spoon, reserving juices.
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12
Set meat aside.
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13
Combine reserved juices and reserved marinade in a measuring c.. Add in water, if necessary, to equal 3/4 c. total.
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14
Stir in green onions.
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15
Return mix to the browning dish and cook, covered, on High till onions are crisp-tender, 1 to 2 min.
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16
Stir together water and cornstarch and add in to the green onion mix.
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17
Cook, uncovered, on High for 2 to 4 min or possibly till thickened and bubbly, stirring every minute till slightly thickened, then every 30 seconds.
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18
Stir in the cooked meat, peapods, tomatoes, and water chestnuts.
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19
Cook, uncovered, on High for 2 to 4 min till heated through.
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20
Serve over warm cooked rice, if you like.
