Ingredients

5 medium red potato, cut into 1/4 inch slices
1 lb boneless beef top sirloin steak, thinly sliced
1 garlic clove, minced
2 tablespoons olive oil or canola oil (I used olive)
1 medium green pepper, julienned (I also used red)
1 small onion, chopped
pepper
4 teaspoons cornstarch
1 cup beef broth (I used beef bullion granules dissolved in water)

Directions

Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender.Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings.In the same skillet, saute green pepper and onion until crisp tender.Return beef to the pan.Add potatoes and pepper, heat through.In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.Drizzle over meat mixture and toss to coat.