1 1/4 lbs. sirloin beef, sliced 3/8-inch thick
1 1/2 tbsp. butter
1/2 tsp. salt
1 1/2 tsp. butter
1/4 c. chopped green pepper
1/3 c. chopped onion
1/2 clove garlic, crushed
1/4 c. pan drippings
3/4 c. beef broth
1 c. canned tomatoes, broken
1/2 tsp. salt
Dash pepper
1 tbsp. cornstarch
1/4 c. cold water
2 tsp. soy sauce
1 1/2 lg. green peppers cut in strips 1/4-inch wide by 2 1/2-inches long

Cut beef slices into strips 1-inch wide and 1 1/2-inches long. Melt first amount of butter in heavy skillet; add 1/2 teaspoon of salt and beef. Brown quickly. Remove from heat; drain meat. Save drippings.

Melt 1 1/2 teaspoons butter in a heavy kettle; add chopped green pepper, onion, and garlic. Saute 8-10 minutes or until onion is tender but not brown. Add meat, pan drippings, beef broth, tomatoes, 1/2 teaspoon salt, and pepper; heat to boiling. Reduce heat to simmering and cook 1 1/2 hours or until meat is tender.

Blend cornstarch with cold water ad add to meat mixture, stirring constantly. Simmer 3-5 minutes. Add soy sauce and blend. Keep warm.

Cover green pepper strips with boiling water and simmer 1 minute. Drain immediately. Add to meat mixture before serving. Serve over fluffy rice.