3 c. hot cooked rice
1 lb. beef round steak
1 tbsp. paprika
2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. green onions
2 green peppers, cut into strips
1/4 c. water
1/4 c. soy sauce
2 tbsp. cornstarch
2 large fresh 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. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. 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 beds of fluffy rice.

Makes 6 servings.

Note: Chuck steak may also be used. Beef slices easily if partially frozen.