1 lb. flank steak or top sirloin, sliced across grain into very thin strips (freeze meat for easier slicing)
1 1/4 c. thinly sliced onions
3 c. strong beef broth
1 tbsp. soy sauce
1/2 tsp. chopped fresh garlic (1 lg. clove)
1 1/2 tbsp. sugar
1/4 tsp. pepper
1/4 c. cornstarch
1 med. size green bell pepper, cut into thin strips (slice long strips crosswise)
1 jar (2 oz.) sliced pimento undrained
4 med. potatoes (about 6 oz. each), scrubbed and pierced several times with a fork

In a 2 quart microwave casserole, place steak strips and onion. Cover and microwave at high power 4 to 7 minutes, stirring every 2 minutes just until meat is no longer pink and onions are almost tender.

Meanwhile, in 1 1/4 quart measuring cup, combine beef broth, soy sauce, garlic, sugar, black pepper and cornstarch until no lumps remain. Add broth mixture to meat; cover and microwave at high 8 to 11 minutes, whisking every 3 minutes until sauce thickens and becomes clear. (Move beef strips to one side while whisking sauce.) Stir well, then add green pepper and pimento. Cover and let stand while microwaving potatoes.

In microwave arrange potatoes side by side on a paper towel (towel absorbs moisture from bottom of potatoes). Microwave at high 12 to 15 minutes, turning over and reversing position of potatoes after 6 minutes, until potatoes feel soft in all areas. Remove from oven, cut open and fill generously with some of steak mixture. Serve additional steak mixture on the side. Serves 4.

NOTE: If you make sauce ahead, reserve some or all of green pepper strips to add to reheated sauce before serving. Green pepper loses its bright color with heating and storing.