1 1/2 lb. round steak, cut in thin strips
2 tbsp. oil
1 chopped onion
1 c. rice
1 can beef broth
1 can water
3 tbsp. soy sauce
2 green peppers, coarsely chopped
1 jar pimientos, sliced and drained

Brown steak in oil in a 10-inch skillet; add pepper. Stir in onion, rice, beef broth and soy sauce. Bring to a boil. Reduce heat, cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in pimiento. Heat through. Serves 4-6.