Trim excess fat from meat and cut into serving size pieces. Coat meat with flour. Over medium heat in hot oil, cook meat until browned on both sides. Add tomatoes with their liquid and other ingredients. Heat to boiling. Reduce heat to low, cover and simmer one hour or until tender.

Trim excess fat from chops, season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tbsp. rice and cover with whole tomatoes and the juice in skillet. Season with salt. Cover tightly and simmer over low heat one hour or until tender.

Trim fat from chops. Brown chops in small amount of fat slowly over medium heat. Drain off excess grease. Season chops with salt and pepper. Add water, cover tightly and simmer over medium low heat for 30 minutes. Place potatoes, onion and carrots on top of chops and simmer 30 to 40 minutes or until veggies are tender.

Early in day or day ahead:Trim fat from steak and cut into strips about 1/4 inch thick. In medium bowl combine soy sauce, bouillon cube, ginger, garlic powder and 1 cup boiling water. Stir in meat strips. Cover & refrigerate, stirring occasionally.
About 90 minutes before serving: Drain meat, keeping 1/2 cup marinade. In skillet over high heat, in hot oil, cook meat until it loses it's red color. Add reserved marinade and 1 cup water, heat to boiling. Reduce heat to low, cover & simmer 1 hour, stirring often. Add green pepper and cook 15 minutes or until meat is fork tender.
In cup, blend cornstarch and 1/3 cup cold water until smooth, gradually stir into hot pan liquid and cook, stirring constantly, until mixture thickens slightly. Serve over rice.
6 servings

Heat oven to 350 degrees. Cut thin slice from the stem end of each pepper. Wash outside & inside. Remove all seeds & membrane. Cook peppers in boiling salted water 5 minutes. Drain. Mix rest of ingredients. Stuff peppers lightly with meat mixture. Stand upright in small baking dish. Bake covered 45 minutes. Uncover and bake 15 minutes.

Heat oven to 350 degrees. Dredge meat in flour. Brown meat in hot fat until brown and crusty. About 15 minutes per side. Add onion & cook about 10 minutes. Put in 2 quart baking pan. Sprinkle with flour and seasonings. Pour water over top. Bake 45 minutes to 1 hour until meat is tender. Remove from oven, increase oven to 450 degrees. Place potatoes on top & sprinkle with salt and paprika. Return to oven and bake about 30 minutes until potatoes are brown and tender.
4 servings