1 tbsp. oil
1/2 lb. boneless chuck steak, cut into thin strips
1 envelope onion Cup-A-Soup mix
1/4 tsp. garlic powder
1 c. water
1 lg. green pepper, cut into thin strips
1 lg. tomato, cut into wedges
1 1/2 tsp. cornstarch

In skillet, heat oil and brown beef; drain. Stir in instant onion soup mix and garlic powder blended with 3/4 cup water. Simmer, covered 15 minutes. Add green pepper and tomato and simmer an additional 15 minutes or until beef is tender. Stir in cornstarch blended with remaining water. Bring to a boil, then simmer, stirring constantly until sauce is thickened, about 5 minutes. Serve if desired over hot rice. Makes about 2 servings.