1 1/2 lbs. sirloin steak, 1/2 inch thick
1/2 tsp. salt
2 med. onions, chopped (about 1 c.)
1 c. beef broth
3 tbsp. soy sauce
1 clove garlic, minced
2 green peppers, cut in 1 inch pieces
2 tbsp. cornstarch
1/2 c. cold water
2 tomatoes, peeled and cut into eighths
3 to 4 c. hot rice, cooked

Trim fat and bone from meat; cut meat into 4 to 6 piece servings. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/2 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section.

Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until tender. Add green peppers. Cover; simmer 5 minutes.

Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice. 4 to 6 servings.