2 tbsp. salad oil
1 lb. beef tenderloin tip, sliced paper thin (cross grain)
1 tbsp. salad oil
1/4 c. chopped onions
1 sm. clove garlic, minced
1 c. canned condensed beef stock broth
2 tbsp. cornstarch
2 tbsp. soy sauce
2 bell peppers, sliced thin

Preheat skillet, add 2 tablespoons salad oil. Add beef and cook briskly turning it over and over 1 or 2 minutes or until browned. Remove meat at once from skillet.

To skillet add 1 tablespoon oil and cook onion, garlic and bell peppers. Mix cornstarch, soy sauce and water stir into mixture in skillet. Add the beef, cook stirring constantly until sauce thickens. Serve with fried rice. Serves 6.