3 tablespoons vegetable oil
2 pounds round steak, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1/2 onion, sliced
1/2 pound mushrooms, sliced
1 1/2 cups cooked rice
2 cups beef broth
1/3 cup water
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
1/2 teaspoon ground black pepper
Heat oven to 350 degrees Fahrenheit and grease a 9-inch-by-13-inch casserole dish.
Heat one tablespoon of oil in a large frying pan over medium-high heat. When hot, add half the steak and cook until browned on all sides.
Remove steak to a large bowl. Add another tablespoon of vegetable oil to the pan and cook remaining beef until browned on all sides. When done, transfer to the bowl with the other steak.
Heat remaining tablespoon of oil in the pan and add the peppers, onion and mushrooms. Fry for about 7 minutes, until vegetables have just started to soften, stirring occasionally.
Spread rice into the bottom of the prepared casserole dish and press down so the surface is even.
Lay the cooked beef, peppers and onions on top of rice.
Whisk together beef broth, water, garlic powder, Worcestershire sauce and ground black pepper. Pour this over the entire contents of the casserole dish.
Place the casserole into the preheated oven and bake for 30 minutes, until rice is hot and sauce has been almost completely absorbed.