1 1/2 lb. boneless chuck steak
2 tbsp. shortening
1 env. Lipton onion soup mix
2 1/2 c. water
2 med. green peppers, cut into thin strips
1 1/2 tbsp. cornstarch

Cut meat into thin strips 2 inches long. In large skillet, heat shortening and brown meat, turning frequently. Stir in onion soup mix and 2 cups water. Cover and simmer 30 minutes. Stir in peppers and simmer covered 10 minutes or until meat is tender.

Blend cornstarch with 1/2 cup water and stir into skillet. Cook, while stirring, until thickened. Serve over rice. 4-6 servings.