Outdoor Beef and Rice Skillet

Heat butter or margarine in a large outdoor skillet over medium-high heat until melted and sizzling.

Add the thin beef strips to the hot skillet and cook, stirring frequently, until browned on all sides.

Stir in the minced garlic and finely chopped onion, cooking until the onion becomes translucent and softened.

Add the uncooked rice to the skillet and stir constantly to coat with the butter and blend with the meat and onion mixture.

Pour in the tomato juice, water, chili sauce, and bottled steak sauce, stirring well to combine all liquid ingredients and break up any clumped rice.

Sprinkle salt and ground black pepper over the mixture and stir thoroughly to distribute seasonings evenly.

Bring the mixture to a boil, then reduce heat to medium-low and cover the skillet with a lid or foil.

Simmer, covered, for about 20-25 minutes until the rice is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.

Arrange the green bell pepper rings on top of the rice mixture and cook uncovered for an additional 3-5 minutes until the peppers are slightly softened but still retain some crispness.

Remove from heat and let the skillet rest for 2 minutes, then serve directly from the skillet into individual bowls.