3/4 lb Beef top round steak

2 sm Potatoes, halved and thinly

sliced (1/2 lb total) 1/2 c Beef broth

2 ts Cornstarch

1/4 ts Salt

Nonstick spray 3/4 c Chopped onion

3/4 c Chopped green or red pepper

1 tb Cooking or olive oil

1/2 ts Ground cumin

1 ts Curry powder

1 md Tomato, coarsely chopped

1. Partially freeze meat. Thinly slice across the grain into bite

sized strips. Set aside. 2. Cook sliced potatoes in boiling water about 5 minutes or until

tender. Drain and set aside. 3. Meanwhile, for sauce, stir together beef broth, cornstarch and

salt. 4. Spray a wok or large skillet with nonstick spray. Heat over medium

high heat. Add onion and stir fry 2 minutes. Add green pepper and stir fry about 2 minute more or till vegetables are crisp tender. Remove from wok. 5. Add oil to hot wok. Add beef, curry powder and cumin. Stir fry 2 3

minutes or until beef is done. Push beef from the center of the wok. 6. Stir sauce and add to the center of the 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.