2 tb Salad oil
1 ts Black pepper
1/4 c  Chopped onion
1 1/2 lb Stew meat
1    Clove garlic
1 ts Salt
1 c  Meat broth
2 tb Cornstarch
2 ts Soy sauce
1/4 c  Water
1 pk English peas
1    Jar diced pimento, drained

Heat salad oil and pepper in large skillet. Add meat to skillet and
brown on all sides, occasionally stirring. Add garlic, salt and meat broth,
cover and cook abt. 1 1/2 hrs. or until meat is tender. Blend together
cornstarch, soy sauce and water, add mixture to skillet, blend well. Add
peas and pimento. Cook until thichened. Serve over fluffy rice.