Directions

1. In a large bowl combine beef, paprika and garlic pepper; toss to coat. Let stand 20 minutes. Meanwhile, for the sauce, combine broth, 1/4 cup water, soy sauce and cornstarch; set aside.
2. In a 12-inch skillet heat oil over medium-high heat. Add green onions, bell pepper, mushrooms and garlic; cook and stir 3 to 4 minutes or until crisp-tender. Remove from skillet. Add beef to skillet; cook and stir 2 to 3 minutes or until slightly pink in the center. Push beef to sides of skillet.
3. Stir sauce; pour into center of skillet. Cook and stir until thickened and bubbly. Add vegetables and diced tomatoes to skillet; stir to coat. Cook and stir 3 minutes or until heated through. Serve over rice.