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Pepper Steak

1 pound tender, round steak, sliced 1/2 inch thick 3 green peppers 1/2 tablespoon Karo, Blue Label 11/2 cups meat stock 1 tablespoon Argo or Kingsford's Cornstarch 3/4 teaspoon salt 3 tablespoons Mazola Cube the meat. Wash the peppers, remove the seeds and cores, and dice. Heat the Mazola in a medium-sized frying pan, add the Karo and brown the meat and peppers in it, cooking about seven minutes. Stir in the cornstarch and seasonings and gradually the stock. (Water may be substituted.) Boil three minutes and serve on rice.