1 lb. boneless beef sirloin steak, cut into thin strips
1 tbsp. vegetable oil
2 garlic cloves, minced
2 (14 1/2 oz.) cans beef broth
1 medium onion, sliced
2 small green peppers, sliced
4 1/2 tsp. cornstarch
1/4 c. water
4 c. hot cooked rice

In a skillet over medium-high heat, brown steak in oil; drain. Add garlic; sauté for 3 minutes. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 12 to 16 minutes or until broth is reduced by half. Add pepper and onion. Combine cornstarch and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Yield: 4 servings.