1 1/2 tbsp. vegetable oil
1 garlic clove or powder
1 lb. lean beef, cut in sm. pieces
1 shake pepper
2 pkg. onion broth
1 c. water
1 c. green peppers, cut in 1" squares

CORNSTARCH MIXTURE:

2 tbsp. cornstarch
1 tbsp. soy sauce
1/2-3/4 c. water

Heat pan. Add oil and garlic. When garlic clove turns brown remove. Add beef, brown on both sides until meat slices are no longer red. Season with pepper. Add onion broth and water. Cover pan and cook on low gas for 30 minutes. Add peppers and cook for another 25-30 minutes.

In a cup add cornstarch mixture and set aside until peppers are cooked. Add mixture to pan until sauce thickens. Serve with rice and chow mein noodles.