3/4 pound beef top round steak
2 small potatoes, halved and thinly sliced
1/2 cup beef broth
2 tsp. cornstarch
3/4 cup chopped onion
3/4 cup chopped green pepper or sweet red pepper
1 tsp. curry powder
1 medium tomato, coarsely chopped

Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth and cornstarch. Heat a wok or skillet over medium-high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add a splash of beef broth to wok. Add beef and curry powder. Stir-fry 2 to 3 minutes or till beef is done. Push beef from center of wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through.