3 c. hot cooked rice
1 lb. flank steak, cut 1/2 inch thick
2 tbsp. paprika
1 tbsp. peanut oil
2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. sliced green onions, including tops
2 green peppers, cut in strips
2 tbsp. cornstarch
1/4 c. each water and soy sauce
2 lg. fresh tomatoes, cut in eighths

While rice is cooking, cut steak into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet or wok, brown meat in oil. Add garlic and broth. Cover and simmer 20 to 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat and thicken, about 2 minutes. Add tomatoes and stir gently. Serve over rice. Makes 6 servings.