|Round steak||1⁄2 Pound, trimmed (3/4 Inch Thick)|
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Beef bouillon cube||1|
|Boiling water||3⁄4 Cup (12 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Green pepper||1 Medium, cut into rings|
|Cold water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
Cut meat into 2-in.x 1-in.strips; brown in a skillet in oil for 10 minutes.
Add onion and garlic; cook for 3-4 minutes.
Dissolve bouillon in boiling water; pour into skillet.
Sprinkle meat with pepper.
Cover and simmer for 35-40 minutes or until meat is tender.
Add tomatoes and green pepper; cover and simmer for 10 minutes.
Combine cold water, cornstarch and soy sauce; stir into broth.
Bring to a boil; cook and stir for 2 minutes.