Beef Tips and Rice

1 (3-pound) sirloin tip roast

1/3 cup plus 3 T. flour, divided

5 T oil, divided

1 large onion, chopped

1 green bell pepper, chopped

4 1/3 cups water, divided

¼ cup soy sauce

¼ cup Worcestershire sauce

1 tsp garlic powder

1 tsp seasoned salt

1 tsp ground black pepper

Hot cooked rice

Garnish: chopped parsley

Cut roast into 1-inch cubes. Toss with 1/3 cup flour. Set aside.

In a large Dutch oven, heat 2 T oil over medium heat.

Add onion and bell pepper and cook for 5 to 6 minutes, or until tender. Remove from pan and set aside.

Add remaining 3 T oil to Dutch oven. Add beef and cook for 10 minutes, or until meat is well browned, stirring regularly.

Return onion and bell pepper to Dutch oven. Add 4 cups water, sauces, and seasonings. Bring to a boil. Cover partially and reduce heat. Let simmer for 1 hour.

In a small bowl, combine remaining 3 T flour with remaining 1/3 cup water, stirring until smooth. Add to beef mixture; cook for 2 to 3 minutes, or until mixture thickens. Serve over rice. Garnish with chopped parsley.