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CATHY'S CHINESE STEAK WITH RICE

3 c. hot cooked rice
1 Tbsp. paprika
2 cloves garlic, crushed
1 c. sliced onion
2 Tbsp. cornstarch
1/4 c. water
1 lb. top round sirloin
2 Tbsp. butter or margarine
1 1/2 c. beef broth
2 green peppers, cut in strips
1/4 c. soy sauce
2 large fresh tomatoes, cut in
wedges

While rice is cooking, pound steak to 1/4-inch thick-
ness. Cut into 1/2-inch wide strips. Sprinkle meat with
paprika and allow to stand while preparing other ingredients.
Using a large skillet, brown meat in butter. Add garlic and
broth. Cover and simmer 30 minutes. Stir in onion and green
peppers. Cover and cook 5 additional minutes. Blend the soy
sauce, water and cornstarch; stir into the meat mixture.
Continue to cook, stirring constantly, until thickened (approx-
imately 2 minutes). Add the tomatoes and stir gently. Serve
over rice. Makes 6 servings.

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