Pepper Steak

Warm up your electric skillet or large pan to medium high. (You can adjust this if it gets too hot later in the recipe.) Add the butter and garlic. Slice the meat up into strips and sprinkle with the paprika. Add the meat to the pan and brown.

While the meat is browning, chop the peppers and onions. I leave off the pepper tops as they can be a bit tough. Add the green peppers and onions to the pan and cover. Wait for them to wilt , which should take about 10 minutes.

Meanwhile, put the bouillon cubes into 1 cup of water and microwave for a couple minutes until the cubes dissolve; also chop the tomatoes up. By now the peppers and onions should be wilted. Add the tomatoes and the beef bouillon mix. Cover and wait 15 minutes. Mix the corn starch and soy sauce with the remaining ½ cup water. When the 15 minutes are up, turn off the heat and add the corn starch mixture. Stir and then serve over rice. My children will only eat white rice, but it is a matter of choice. Tastes great with bread and butter!