PEPPER STEAK

Top sirloin and chuck steaks can be found inexpensively, particularly if you watch for them to be on sale.

1 Tb. vegetable oil (or reasonable substitute)
1 lb. steak, sirloin or chuck, cut into thin strips
1 medium onion, chopped
1 cup beef broth
1 Tb. soy sauce
1 medium garlic clove, minced
1 green pepper, chopped
2 Tb. corn starch
1/4 cup water
2 tomatoes (Roma tomatoes work well), cubed

Heat 1 tablespoon oil in a large skillet over high heat until smoking. Add the beef, being careful not to overcrowd the pan (overcrowding steams the meat and prevents it from forming the delicious brown crust it needs for flavor). Cook the beef in two batches to avoid overcrowding, if necessary. Once beef is well browned remove it to a plate. Add onions and cook until tender. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and soy sauce, then add back the beef and any accumulated juices on the plate and add the green pepper. Cover and cook until peppers are slightly tender. 

While that is cooking combine the corn starch and cold water, then add to the beef once the peppers are tender. Cook until thickened, add tomatoes, and serve over rice.