1 1/2 lb. lean round steak, cut into strips
1 tbsp. Worcestershire sauce
2 tbsp. reduced-sodium soy sauce
1 medium onion, thinly sliced
2 sweet bell peppers, thinly sliced
1 cup beef broth, canned or homemade
2 tbsp. cornstarch
6 Roma tomatoes, cut into wedges
6 cups cooked long-grain rice


Preheat large skillet on medium heat. Add steak.  Stir and cook until meat is browned.

Add Worcestershire sauce and soy sauce.  Cover and reduce heat and to low.  Cook 15 minutes. Add onion and peppers.  Stir, cover and cook 5 to 7 minutes or until vegetables are tender/crisp.

Increase heat to medium-high.  In a small bowl, mix beef broth and cornstarch.  Add to skillet and heat mixture to boiling. Stir in tomato wedges; remove from heat.  Cover and let stand for 1 minute or until tomatoes are heated through. Serve over hot cooked rice.