Instructions: In a glass dish, combine garlic, ginger, soy sauce, egg white and cornstarch.

Add beef and marinate for 5 minutes.

Heat a wok or skillet on high heat. Add oil and stir-fry the meat until the redness is gone. Remove meat.

To the wok or skillet add onion and green pepper; cover with the chicken broth. Cover and cook 2 to 3 minutes. Uncover and add the ketchup, sugar and tomatoes. Thicken with another teaspoon of cornstarch, dissolved in a few tablespoons water, if desired.

Cover and cook 1 minute.

Serve over noodles.

Note: Stir-fry fresh yakisoba-type noodles or cook dried noodles according to package directions, then stir-fry.

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