Instructions: 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; saute 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.

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