Pepper Steak

This recipe is very easy to make, but does take a little longer than some of Mom's other weeknight meals. Nevertheless, you should definitely consider adding it into your rotation of meals. There are only a few ingredients, and they are always easy to find.

I remember Mom making pepper steak with some regularity when we were young. I don't remember anyone objecting to it, and with seven potentially picky eaters, no complaints must mean it was popular.

Pepper Steak

• 1 1/2  boneless chuck steak
• 2 Tbsp. olive oil
• 1 envelope onion soup mix
• water
• 2 green bell peppers
• 1 1/2 Tbsp. cornstarch
• cooked rice

Cut the meat into thin strips about two inches long. In a large skillet, heat the olive oil and brown the meat, turning frequently. Stir in the onion soup mix and two cups of water. Cover and simmer for 30 minutes. Meanwhile, clean and cut the peppers into thin strips. Add the pepper to the skillet and cook for about 10 more minutes. Blend the cornstarch and 1/2 cup water. Stir the cornstarch into the skillet. Cook for a few more minutes, until the sauce has thickened. Serve over rice. Enjoy!