1½  Lbs  Beef Round steak [thinly sliced]
 1½  tsp  Garlic  [minced]
 2   tlb  Butter / Margarine
 2   med  Onions  [cut in wedges]
 2   sm   Green Sweet Peppers  [sliced]
 1½  cup  Beef Broth
 2   tbl  Soy Sauce
 ¼   cup  Water
 2   tbl  Cornstarch
 1   tbl  Paprika
 3   med  Tomatoes  [cut in wedges]
 1   cup  Snow Pea Pods
          Hot cooked Rice, Spaetzle, -or- Pasta
 

In a large skillet or wok, stir-fry the garlic in 1 tbl butter / margarine for 1  minute.  Add the onion and green pepper, and stir fry for 4 - 5 minutes or until  the vegetables are tender.  Transfer the vegetables to a bowl with a slotted spoon.

Add the remaining butter / margarine to the skillet or wok.  To prevent overcrowding, stir-fry half the steak until the meat is cooked through, 2 - 3  minutes.  Return all the steak and vegetables to the skillet or wok.

Add the broth and soy sauce and bring to a boil.  Stir the water and cornstarch together in a cup; add the mixture to the skillet.

Cook, stirring, until the sauce is bubbly.  Cook for two minutes more.  After cooking the sauce, add the paprika, tomato, and peas to the skillet or wok.  Cook the mixture for 30 seconds, stirring constantly to evenly distribute the sauce and to heat the food through.

Serve over rice, spaetzles or pasta.

This recipe is also good using pork shoulder or loin. A sliced orange makes a very nice accompaniment for Pepper Steak.
 

TIPS FROM THE KITCHEN:
To slice meat thinly for stir frying, partially freeze the meat first so that it's firmbut not hard (about 30 minutes).  Then, holding a sharp knife at a 45° angle to the cutting board, thinly slice the meat across the grain.  If desired, cut the slicesinto bite-size pieces.

 
                                                                                             
                                                                                             The Philadelphia Orchestra Cookbook