1 1/2 pounds sirloin steak — 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped — (about 1 cup)
1 cup beef broth (one bouillon cube plus 3 T. soy sauce in — 1 c. boiling water)
1 clove garlic — minced
2 green peppers — cut into 1″ pieces
2 tablespoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eights
…..
Trim fat and bone from meat; cut meat into thin slices about 1 1/2 inches long. Grease large skillet lightly with 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 slat. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is 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 through. Serve over 3 to 4 cups hot cooked rice.