1 lb. round or flank steak
Salt and black pepper to taste
2 tbsp oil
1 medium onion, chopped
1 clove garlic, minced
2 green peppers, diced
1 cup beef bouillon
1 cup drained canned tomatoes
1½ tbsp cornstarch
2 tsp soy sauce
¼ cup water
Cut the steak into slices one-eighth inch thick. Sprinkle with salt and pepper. In a large skillet heat the oil, add the steak, onion and garlic and cook until the meat is browned on all sides. Add the green peppers and bouillon, cover and simmer ten minutes. Add the tomatoes and simmer five minutes. Mix the cornstarch, soy sauce, and water and stir into the meat mixture. Cook, stirring, until the mixture has thickened. Serve with or over hot boiled rice. Serves 4.