2 lb. round steak
2 tbsp. shortening
2 1/2 c. water
3 beef bouillon cubes
3 sweet green peppers
3 tbsp. cornstarch
3 tbsp. soy sauce

Cut steak in thin strips 2x1 inches. Brown in the shortening. Add 2 cups water and bouillon cubes. Bring to a boil. Cover and simmer 1 hour or until tender. Add sweet peppers cut in eighths. Simmer 5 minutes longer.

Blend cornstarch and soy sauce in the 1/2 cup water (add more cornstarch and water if more sauce is desired); add meat to mixture. Stir and simmer until thick. Serve over cooked rice.