1 1/2 lb. beef strips (1/2 x 2)
2 tbsp. oil
2 med. onions, sliced & separated in rings
1 clove garlic
1 c. chicken broth
1/2 c. white wine
2 sm. green or red peppers, cut in strips
1 tsp. marjoram
1/2 tsp. salt
2 tbsp. cornstarch in 3 tbsp. water

Cook beef in oil and onion until tender. Add the rest, cook until thickened; add tomatoes, cut in 8's and heat through.

Serve over hot cooked rice tossed with parsley.