1 1/2 lbs. boneless chuck steak
2 tbsp. shortening
1 env. Lipton onion soup mix
Water
2 med. green peppers, cut in strips
1 1/2 tbsp. cornstarch

Cut meat into thin strips 2 inches long. In large skillet, heat shortening and brown meat, turning frequently. Stir in soup mix, green pepper strips, and 2 cups water. Cover. Simmer 30 minutes or until meat is tender. Blend cornstarch with 1/2 cup water. Stir into skillet. Cook, while stirring, until thickened. Serve with rice. 4 to 6 servings.