2 lb. chuck roast (about 4 c.)
3 tbsp. shortening
2 c. water
2 beef bouillon cubes
2 green peppers (sweet)
2 red peppers (sweet)
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 c. water

Cut roast in thin strips 2 x 1 inch. Brown in hot shortening, then add 2 cups water and bouillon cubes, bring to a boil Cover and simmer about an hour or until meat is tender; add peppers that have been cut in eighths. Simmer 5 minutes longer. Put cornstarch and soy sauce in 1/2 cup water. Add to meat and pepper mixture, cook slowly and stir until thickened. Serve the pepper steak on cooked rice. Add additional soy sauce if desired.