2 tbsp. oil
1 lb. round steak or flank steak (1/8-inch slices)
Dash of pepper
2 tbsp. cut onion
1/4 tsp. garlic powder
1 c. beef bouillon
2 green peppers, cut coarsely
4 sm. tomatoes, quartered
2 tbsp. cornstarch
2 tsp. soy sauce
1/4 c. water

Heat oil in skillet; add meat, onion, pepper and garlic. Cook until meat turns gray. Add bouillon and green peppers. Cover and cook on low heat for 10 minutes. Blend cornstarch, soy sauce and water. Add to meat. Cook 3 or 4 minutes longer, stirring constantly until the mixture thickens. Add tomatoes. Do not overcook. Serve over Chinese noodles or boiled rice.