1 pound lean beef tenderloin cut in cubes
1 cup onions, thinly sliced
1 cup chopped green bell pepper
2 (4 ounce) mounds dry onion soup mix
2 cubes beef bouillon cube
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 tablespoons olive oil
Broil Chinese-style beef cubes in 10 inch skillet for 2 minutes on each side or until browned; drain. Stir in onions, green pepper, bouillon cubes, beef broth cube. Cook over medium heat until mixture is thick and bubbly; stirring constantly. Reduce heat to medium/low; add peas, stirring gently. Stir in tomato paste; heat until very thickened.