1 1/2 lbs. sirloin steak, 1/2 inch thick
1/2 tsp. salt
2 med. onions, chopped (about 1 c.)
1 c. beef broth
3 tbsp. soy sauce
1 clove garlic, crushed or minced
2 green peppers, cut into 1 inch pieces
2 tbsp. cornstarch
1/4 c. cold water
2 or 3 tomatoes, peeled and cut into eights
3 to 4 c. hot cooked rice (instant or reg.)

Trim fat and bone from meat. Cut meat into 4 to 6 serving pieces. Grease large skillet lightly with Crisco or fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt, push meat to one side, add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until tender.

Add green peppers, cover, simmer 5 minutes. Blend cornstarch and water, stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute, add tomatoes, heat thoroughly, serve over rice.

Beef broth can be made by dissolving 1 beef bouillon cube in 1 cup boiling water, or use canned beef broth (bouillon).