Looking for pepper steak recipe from old recipe card library

Thank you for visiting Ask Betty.  I am attaching two recipes:  one from the late 70's, one from 1967.  Happy cooking!  

Pepper Steak

1 1/4 pounds beef top round or sirloin steak, about 1 inch thick

1/4 cup vegetable oil

1 cup water

1 medium onion, cut into 1/4-inch slices '

1/2 teaspoon garlic salt

1/2 teaspoon ground ginger

2 medium green peppers, cut into strips (3/4 inch wide)

Uncooked instant rice

1 tablespoon cornstarch

2 to 3 teaspoons sugar (optional)

2 tablespoons soy sauce

2 medium tomatoes

Trim fat from beef; cut beef into strips, 2xlx1/4 inch. Heat oil in large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering.

While beef· simmers, cook instant rice as directed on package for 4 servings.

Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.

4 servings; 760 calories per serving.

Pepper Steak

1 1/2 pounds sirloin steak, 1/2 inch thick

1/2 teaspoon salt

1 cup chopped onion (2 medium)

1 cup beef bouillon*

3 tablespoons soy sauce

1 clove garlic, minced

2 green peppers, cut into 1-inch pieces

2 tablespoons cornstarch

1/4 cup cold water

2 tomatoes, peeled and cut into eighths

3 to 4 cups hot cooked rice

Trim fat and bone from meat; cut into 4 to 6 serving pieces.  Grease large skillet lightly with fat from meat.  Brown meat thoroughly on one side; turn.  Sprinkle with 1/4 teaspoon salt.  Brown other side of meat; turn. Sprinkle with remaining 1/4 teaspoon salt.  Push meat to side of skillet. Add onion; cook and stir until tender.  Add bouillon, soy sauce and garlic; cover and simmer 10 minutes or until meat is tender.  Add green pepper; cover and simmer 5 minutes.  Blend cornstarch and water; stir gradually into meat mixture.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Add tomatoes; heat through.  Serve immediately with hot rice.  4 to 6 servings.

*Beef bouillon can be made by dissolving 1 beef bouillon cube in 1 cup boiling water or use canned beef broth.

11/06/67