Pepper Steak

• 1 1/2 lb. sirloin steak (1/2-inch thick)
• 1/2 tsp. salt
• 2 medium onions, chopped (about 1 c.)
• 3 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 green peppers, cut into 1-inch pieces
• 2 tomatoes, peeled and cut into eighths
• 1 c. beef broth
• 2 Tbsp. cornstarch
• 1/4 c. cold water
• 3 to 4 c. hot cooked rice

1. Trim fat and bone from meat. Cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat.
2. Brown meat thoroughly on one side. Turn and season with 1/4 teaspoon salt.
3. Brown the other side of the meat.
4. Turn and season with remaining 1/4 teaspoon salt.
5. Push meat to one section. Add onion. Cook and stir until tender. Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes or until meat is tender.
6. Add green peppers.
7. Cover and simmer 5 minutes. Blend cornstarch and water. Stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add tomatoes.
8. Heat through. Serve over rice.

sirloin steak, salt, onions, soy sauce, clove garlic, green peppers, tomatoes, beef broth, cornstarch, cold water, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378430 (may not work)