|Garlic||1 Clove (5 gm), minced|
|Sirloin steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Diced onion||1 Cup (16 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Green peppers||2 , cut into 1 inch pieces|
|Cold water||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , peeled and cut into eights|
|Hot cooked rice||4 Cup (64 tbs)|
Trim any fat and bone from meat.
Cut meat into 4 to 6 serving-size pieces.
Grease skillet lightly with fat from meat.
Brown meat thoroughly on one side; turn.
Sprinkle with 1/4 tsp salt.
Brown other side of meat; turn.
Sprinkle with remaining 1/4 tsp salt.
Push meat to side of skillet.
Add onion; cook and stir until tender.
Add bouillon, soy sauce, and garlic; cover and simmer 10 min., or until meat is tender.
Add green pepper; cover and simmer 5 min.
Blend cornstarch with water; gradually stir into mixture in skillet.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Add tomatoes; heat through.
Serve immediately with hot rice.