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Slice the steak into ½-inch thick slices across the grain.
In a bowl, whisk together soy sauce, sugar, cornstarch, and ginger until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade and stir until well-coated.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Cook the steak strips in batches in the hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes. Remove the steak from the wok to a bowl. Repeat with the remaining steak, adding more oil as needed, and set the cooked meat aside.
Return the cooked steak strips to the hot wok and stir in the onion. Toss the steak and onion together until the onion begins to soften, about 2 minutes. Then, stir in the green pepper. Cook and stir the mixture until the peppers have turned bright green and started to become tender, about 2 minutes more.
Add the tomato wedges to the wok and stir everything together to mix and blend flavors.
Serve the Chinese Pepper Steak hot and enjoy!