1 lb. boneless round steak (or stew beef)
2 tbsp. vegetable oil
1/2 tsp. salt
1 c. sliced onions
1 clove garlic, minced
2 beef bouillon cubes
2 c. boiling water
2 tbsp. Worcestershire sauce
2 c. green pepper strips
2 tbsp. cornstarch
1/4 c. water
1 3/4 c. tomatoes, quartered (16 oz. can or 3 fresh)
Noodles, rice, or potatoes

Trim fat from meat; cut meat into 1/8 inch strips. Brown meat in oil in large skillet; season with salt. Add onions and garlic; cook and stir until onions are tender. Dissolve bouillon cubes in 2 cups boiling water. Add with Worcestershire sauce to meat. Cover; simmer 1 hour or until meat is tender. Add green peppers; cover and simmer 5 minutes longer. Combine cornstarch and 1/4 cup water. Gradually stir into meat mixture. Cook, stirring constantly, until sauce thickens and begins to boil. Add tomatoes; heat through. (Cook noodles in boiling water (2 quarts) with 1 tablespoon salt for 5 minutes; drain well. Serve pepper steak over noodles (or rice or potatoes).