3 c. hot cooked rice
1 lb. lean beef or round steak, cut 1/2" thick
1 tbsp. paprika
2 tbsp. butter
2 cloves garlic, crushed or garlic salt
3 c. beef broth (use bouillon cubes)
1 c. sliced green onions, including tops
1 green pepper, cut in strips
4 tbsp. cornstarch
1/2 c. water
1/4 c. soy sauce (do not salt meat when using soy sauce)
2 lg. tomatoes, cut in eighths

While rice is cooking, pound steak to 1/4" thickness, cut into 1/4" wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes or longer. Stir in onion and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes, serve over rice. 6 servings.