2 lbs. beef sirloin tip, sliced in thin strips
2 bell peppers, cut in approximately 1/2 inch slices
1 (10 1/2 oz.) can beef consomme
1/3 c. cranberry cocktail
3 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder or 1 tsp. dry minced onion
2 tbsp. cornstarch
1/2 c. water
4 c. hot cooked rice

Brown meat on all sides in electric skillet. Add consomme, cranberry, 2 tablespoons soy sauce, garlic and onion powder. Heat to boiling. Reduce heat, cover and simmer 1 hour, until meat is tender. Blend cornstarch, water, 1 tablespoon soy sauce and stir gradually into the stew. Cook, stirring constantly, until gravy thickens and boils. Then add bell pepper slices. Cook a few minutes more until bell peppers are ready. Serve over rice.