3 c. hot cooked rice
1 lb. round steak 1/2-inch thick
1 tbsp. butter
2 cloves garlic (crushed)
1 1/2 c. beef broth
1 c. green onions, cut up (use all)
2 green peppers, sliced in strips
2 tbsp. corn starch
1/4 c. each water and soy sauce
2 lg. tomatoes, cut in eighths

While rice is cooking, beat steak to 1/4-inch thickness. Cut into 1/4-inch wide strips. Sprinkle with paprika and let stand while preparing other ingredients.

Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 3 minutes. Stir in onions 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 and stir gently. Serve over rice.