2 tbsp. oil
1 1/2 lbs. boneless chuck steak, cut into thin strips
1 env. Lipton onion or beef onion soup mix
2 c. water
2 green peppers, cut into thin strips
2 tbsp. cornstarch

In large skillet, heat oil and brown beef. Stir in onion soup mix, blended with 1 1/2 cups water. Simmer covered, stirring occasionally, (30 minutes). Add green peppers and simmer (covered 10 minutes) or until beef is tender.

Stir in cornstarch blended with remaining water. Bring to boil, then simmer, stirring constantly until sauce is thickened, about 5 minutes. Serve if desired over hot cooked rice. Makes 6 servings.