2 lbs. chuck roast, cut into 2 x 1 inch cubes
3 tbsp. cooking oil
2 c. water
2 beef bouillon cubes
2 red and green peppers, cut into eighths
3 tbsp. cornstarch
2 tbsp. soy sauce
Hot cooked rice

Brown meat in hot oil. Add water and bouillon cubes. Bring to a boil. Cover and simmer until meat is tender. Add peppers and simmer 10 minutes. Blend cornstarch, soy sauce, and 1/2 cup cold water. Add to meat mixture and cook, stirring, until thickened. Serve with rice. Makes 4 servings.