3 c. hot cooked rice
1 lb. beef round steak (1/2 inch thick)
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. each soy sauce and water
1 sm. can chunky pineapple

While rice is cooking, pound steak into 1/4 inch thickness. Then cut into 1/4 inch strips. Using large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes to 1 hour. Stir in onions and green pepper; cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring, until clear (approximately 2 minutes). Add pineapple and stir gently. Serve over rice. Yield 6 servings.