1 - 1-1/2 Lbs.	Top Round Steak
2 Tb.		Vegtable Oil
1 tsp.		Salt
1 Clove		Garlic
1 Cup		Beef Broth

     Use a piece of steak that is approximately 1 to 1 and 1/2 Lbs. and about 1/4 
of an inch thick. Cut off all the excess fat.  Place it between two pieces of plastic 
wrap and using a meat tenderizers flat side, give it a light pounding reducing it by 
about 1/8 of an inch.  Cutting across the grain, slice off 1/8 inch strips.

     In a large skillet place 2 Tb. of oil, 1 tsp of salt and 1 chooped garlic clove if 
desired.  Heat over Med-High heat adding the meat when the oil is hot.  Cook for 10 
minutes stirring with a wooden fork.  At the end of ten minutes any water should have 
boiled off and the steak should be nicely browned.

     Add 1 Cup of beef broth.  Simmer covered over Med-Low heat for 20 minutes 
stirring occasionally.  At the end of 20 minutes the meat should be fork tender.