Peppers, Onions And Steak Over Rice

• 1/4 c. Crisco shortening or Crisco oil
• 1 1/2 lb. 1/2-inch thick lean boneless round steak, cut into 2-inch strips
• 2 cloves garlic, minced
• 1 (14 1/2 oz.) can whole tomatoes, drained and diced
• 1 (10 1/2 oz.) can condensed, double strength, beef broth (bouillon, undiluted), divided *
• 2 medium green bell peppers, cut into 2 x 1/4-inch strips
• 1 c. sliced green onions and tops
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 4 c. hot cooked rice (without salt or fat)

1. Heat Crisco shortening or Crisco oil in large skillet on medium-high heat.
2. Add steak and garlic.
3. Cook until browned.
4. Add tomatoes and one cup beef broth.
5. Cover.
6. Simmer 15 minutes.
7. Stir in green peppers and green onions.
8. Cover.
9. Simmer 5 minutes. Combine remaining beef broth, cornstarch and soy sauce.
10. Stir until well blended.
11. Add to skillet.
12. Stir until thickened.
13. Serve over rice.
14. Makes 6 servings. Contains 520 calories, fat 19 g (171 cal or 33% of total calories), sat fat 4 g (7% of total calories), carb 47 g, protein 39 g, chol 95 mg and sodium 900 mg (*535).

shortening, garlic, tomatoes, condensed, green bell peppers, green onions, cornstarch, soy sauce, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788945 (may not work)