3 c. cooked rice, kept hot
1 lb. round steak, cut in 1/2-inch strips
1 tbsp. paprika
2 tbsp. butter
2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. sliced green onions
2 green peppers, cut in strips
2 tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 lg. fresh tomatoes, cut in eighths

Cook rice. Pound stead to 1/4-inch thickness; cut into 1/4-inch strips. Sprinkle meat with paprika. Allow to stand while cutting up vegetables.

In a large skillet brown meat in butter; add garlic and broth. Simmer 30 minutes; stir in onion and peppers. Cover and cook 5 minutes more. In a separate bowl blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and gently stir. Serve over hot rice.