1 lb. steak
2 tsp. cornstarch
1/2 c. beef broth
1 sweet red pepper, cut into strips
1 1/2 tsp. curry powder
2 tbsp. olive oil
2 cloves garlic

Slice steak diagonally across grain into thin strips. Set aside. Combine cornstarch and beef broth. Set aside. Pour 1 tablespoon oil into heated wok. Add garlic; stir fry 30 seconds. Add pepper, stir well.

Remove and set aside. Pour remaining oil in wok. Add steak and cook 2 minutes. Stir in curry powder. Return other ingredients. Mix well. Serve over rice or pasta.