1 lb. round steak
1/2 stick butter
1/4 cup chopped onion
2 cloves chopped garlic
2 large green peppers (thinly sliced)
1 small jar pimentos (chopped)
1/2 cup celery (chopped)
3/4 tsp. salt
1/8 tsp. pepper
5 cubes beef bouillon
2 tbsp. cornstarch
2 cups water (or more)
2 tbsp. soy sauce
5 cups cooked rice

Cut steak in thin strips. Heat butter in skillet, add meat and fry until richly browned. Add onion and garlic, peppers, pimentos, celery, salt and pepper. Add water and bouillon and cook 20 to 25 minutes until meat is tender.

As mixture is cooking for 20 to 25 minutes, add water as necessary to keep mixture covered. Blend cornstarch with 2 tbsp. water and soy sauce, stir into meat mixture and cook uncovered for 5 minutes or longer. Serve with rice.