1Cut 1 1/2 pounds of round steak into thin strips. Toss meat with paprika and set aside.
2Slice onion , peppers and mince garlic. Set aside.
3Open canned tomatoes. Open beef broth and reserve 1/4 cup in a small jar or bowl and add the soy sauce. Mix in or shake in jar with the cornstarch. Set aside.
4In a small dutch oven or pan, melt the 2 T. of margarine over medium heat. Brown the steak.
5Add the onion, garlic, peppers, tomatoes and beef broth, keeping the reserved broth and soy sauce mixed with cornstarch for thickening at the end.
6Cook for awhile till it comes to a boil. Reduce heat and simmer on medium low for about an hour, stirring occasionaly till beef is tender and peppers are cooked (not mushy).
7Turn up heat, remix reserved broth and add to pepper steak till thickened. Serve over batch of white rice or egg noodles.
8Tip: If you have pans that have a tendency for sticking or you just don't feel like watching over it, throw in a roaster at 350* for an hour. Sprinkle with more soy sauce to taste if desired. Enjoy! :)