Peggy's pepper steak

• 3 packages beef loin
• 1 each red bell pepper
• 1 each green bell pepper
• 1/2 onion
• 1 tsp soy sauce
• 5 tsp cornstarch
• 2 each beef bouillon cubes
• 2 cup water

1. Chop peppers and onions to bite size pieces
2. Saute peppers and onions in pan with olive oil.
3. Saute until color has faded and veggies are tender
4. While peppers are sauteing, season beef with garlic salt and cut into preferred size.
5. Dilute two beef bouillon cubes in two cups of hot water.
6. Once peppers and onions are done, remove and put into a dish on the side.
7. Now brown both sides of meat.
8. About two minutes per side, use the same oil from before.
9. As the meat finishes browning remove and put to the side.
10. Add water with beef bouillon and 5 teaspoons of corn starch in a small pot on medium heat.
11. Stir liquid consistently.
12. Add more corn starch till desired thickness.
13. Recommend soup like consistency.
14. Once gravy is soup consistency add soy souce
15. Put everything together in a pan and cook over medium heat, covered, for ten minutes.
16. Serve with rice

beef loin, red bell pepper, green bell pepper, onion, soy sauce, cornstarch, water

Taken from cookpad.com/us/recipes/345235-peggys-pepper-steak (may not work)