3 c. hot cooked rice
1 lb. lean beef round steak, 1/2 inch thick
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. tomatoes, cut in eighths

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

In large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onion and green pepper. 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. Makes 6 servings.