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PEPPER AND ONION STEAK OVER RICE 
Steak:

1 lb. steak (sirloin-round/rib eye-cube), cut in strips
1 lg. sweet green pepper, cut in strips
3 cloves garlic, minced
1 lg. onion, sliced
1 tbsp. Worcestershire sauce
1/3 c. brown sugar
1/2 tsp. ground black pepper
1/4 tsp. crushed hot peppers (optional)
1 1/2 c. water
1 tablespoon ketchup

Brown steak in skillet. Add onion and sauté until translucent. Add remaining ingredients. Cover; cook on low 15 minutes. While cooking, make rice and gravy (see below).

Rice:

1 c. rice
2 c. water
1/4 tsp. salt
1/2 tsp. butter

Place the above 4 ingredients into a 2 quart saucepan. Heat over high heat until water boils. Cover and reduce heat to low; cook 15 minutes or until rice is tender.

Remove from heat, leaving covered (stir with fork before serving).

Gravy:

2 cups water
1/2 cup flour
1-2 beef bouillon cubes or 1 teaspoon beef soup base
1/4 tsp. garlic powder
1 tablespoon ketchup
1 tablespoon onion soup mix (optional)
1/4 tsp. Gravy Master or soy sauce (optional)

While rice is cooking, in a separate saucepan, combine 2 cups water and bouillon cube or soup base. Stir in 1/2 cup flour; whisk until smooth. Add remaining ingredients. Simmer, uncovered, over medium heat (about 15 minutes).

Season with salt and pepper to taste.

To serve: Add gravy to steak and heat on high for 2 minutes. Serve over rice.

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