Trim fat from beef. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips.

For sauce, in a small bowl stir together the water, white wine or water, cornstarch, bouillon granules, Italian seasoning, and 1/8 teaspoon pepper. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper strips and onion; stir-fry for 1 minute. Add mushrooms and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove the vegetables from the wok.

Add the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. Stir sauce. Add sauce to the center of the work or skillet. Cook and stir until thickened and bubbly. Return the vegetables to the wok or skillet. Add tomato. Stir ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 2 servings.

Toss mixed greens and a few vegetables together for side-dish salads.