1 lb. round steak, cut 1 inch thick
1/2 c. butter
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. soy sauce
1/2 tsp. sugar
1 c. fresh bean sprouts
2 tomatoes, cut in quarters
2 green peppers, cut in 1 inch pieces
1/2 tbsp. cornstarch
4 scallions, chopped

Slice steak as thinly as possible in crosswise pieces no longer than 2 inches. In a large, heavy skillet, heat butter. Add garlic, salt, pepper, beef. Cook until beef is lightly browned on both sides. Add soy sauce and sugar. Cover and cook over high heat 5 minutes. Add bean sprouts, tomatoes, green peppers. Cover and cook 5 minutes longer. Dissolve the cornstarch in 2 tbsp. cold water. Stir the cornstarch into the beef- vegetable mixture. Cook, stirring, until the sauce is thickened. Sprinkle with chopped scallions and serve with boiled rice.