Cook rice according to directions and set aside. If you use minute rice, this will only take 10 minutes.

In a large skillet, heat vegetable oil over medium high heat.

When the skillet is hot, add the strips of steak. I used sirloin but you can use whatever cut of beef you prefer.

Sauté the beef strips 4-5 minutes. Remove from skillet and set aside.

Add the sliced peppers (I used a yellow, red and green bell pepper for a mix of color) and sliced onions to the skillet.

Sauté for 5 minutes. This time frame will soften the vegetables and cook them but leave a slight crunch to hold their integrity. If you prefer your vegetables softer, you can continue to cook as desired.

Push the cooked vegetables to the side of the skillet.

In a measuring cup combine beef stock, cornstarch and beef Better than Bouillon by whisking together to form a slurry mixture.

Add the slurry mixture to the skillet and whisk the bottom of the pan to deglaze.

Add tomato paste and whisk to incorporate. The sauce will thicken quickly.

Stir the peppers into the sauce and add the cooked steak back to the skillet. Add seasonings and stir to mix everything together.