1 lb. sirloin tips
2 tbsp. oil
1/4 c. chopped onion
1 clove garlic
1 tsp. salt
Dash of ground pepper
1 beef bouillon cube
1 c. hot water
1 (1 lb.) can Mexican tomatoes
1 green pepper, thinly sliced in rings
2 tbsp. cornstarch
1/4 c. cold water
2 tbsp. soy sauce

Brown meat slowly in hot oil 12 minutes. Add onion and garlic and simmer for 3 more minutes. Season with salt and pepper. Dissolve bouillon cube in hot water; add to meat. Cover; simmer 20 to 25 minutes. Add tomatoes and green pepper rings. Cook 10 minutes longer. Combine remaining ingredients and stir into meat mixture. Bring to a boil and cook, stirring constantly, 5 minutes longer. Remove garlic and serve over hot noodles. (I make this in my "wok".) Serves 4.