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| 1 x ca. 450 g | Beef round; 1/2 inch thick |
| 1 Esslöffel | Margarine from soybean oil |
| 1 klein | Onion chopped |
| 4 | Cloves Garlic finely chopped |
| 1 Teelöffel | thyme dried |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 | Bell peppers; cut into 1/4"strips |
| 1/4 Tasse | red wine dry |
| 2 Esslöffel | cornstarch |
| 1 Tasse | beef broth cold |
| 6 Tasse | Cooked rice; hot |
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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.
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