Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef round -- 1/2 inch thick
   1      tablespoon    margarine from soybean oil
   1      small         onion -- chopped
   4      cloves        garlic -- finely chopped
   1      teaspoon      dried thyme
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   2                    bell peppers -- cut into 1/4"strips
     1/4  cup           dry red wine
   2      tablespoons   cornstarch
   1      cup           beef broth -- cold
   6      cups          cooked rice -- hot

Preparation:

Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut strips diagonally across grain into 1/4 inch slices. Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt and pepper in margarine about 3 minutes, stirring occasionally, until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes, stirring occasionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth until dissolved; stir into beef mixture. Cook over med-high heat, stirring constantly, until thickened. Serve over rice.