Start by seasoning the ground beef with minced garlic, lemon juice, and salt in a bowl. Mix thoroughly and allow it to rest for 5 minutes.

Heat a large skillet over high heat, then add the marinated ground beef. Cook for about 8 minutes while stirring occasionally.

In a separate saucepan, melt a tablespoon of margarine over medium heat, add the finely chopped onion and sauté until translucent, around 3-4 minutes.

Introduce the browned ground beef to the sautéed onions in your saucepan. Mix them well together for about 2 minutes.

Stir in the diced red bell pepper, sliced green olives, drained corn, and peas into the beef mixture. Pour the dissolved beef broth over everything and let it simmer for 3 minutes.

Lower the heat and slowly stir in the cream, allowing it to heat through for another 2 minutes.

Remove from heat and sprinkle the chopped green onion on top. Serve hot over rice.