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.