Serves 6 

1 lb. Beef Round Steak, about 1/2-inch thick
1 Tbs. reduced-calorie Margarine
1/4 cup Onion, chopped
4 cloves Garlic, chopped
1 to 2 tsp. dried Thyme leaves
1/4 tsp. Salt
1/4 tsp. Pepper
2 Green Bell Peppers, cut into 1/4-inch strips
1/4 cup Dry Red Wine
2 Tbs. Cornstarch
1 cup cold Beef Broth
3 cups hot cooked Rice

Trim any fat from the steak and cut it into 2-inch strips. Cut the beef strips again, making sure to cut diagonally across the grain, into 1/4-inch slices. Warm the margarine in a 10-inch non-stick skillet until melted. Add the onion, garlic, thyme, salt, and pepper; sauté over medium-high heat until onion is tender, about 3 minutes. 
Stir in beef and bell pepper and cook, stirring frequently, until the beef is no longer pink, about 4 minutes.

Stir in the red wine, then reduce the heat to a simmer. Cover and cook for about 5 minutes. Stir the cornstarch into the beef broth until dissolved, then stir the beef broth into the beef mixture. Cook and stir over medium-high heat until thickened. Serve straight from the skillet over a bed of warm white rice.