Cut the round steak into thin strips.

Heat oil in a large skillet or pan over medium-high heat.

Add the beef strips to the hot oil and brown them on all sides.

Add the minced garlic to the pan and cook for a few minutes until fragrant.

Pour in the soy sauce and 1 1/2 cups of water.

Add the salt and chopped onion to the pan.

Bring the mixture to a simmer, then reduce the heat to low.

Cover the pan and cook for approximately 30 to 35 minutes, or until the meat is tender.

Add the green pepper pieces to the pan.

Continue cooking for another 10 minutes, or until the green peppers are tender-crisp.

In a small bowl, whisk together the cornstarch and 1/2 cup of water to create a slurry.

Pour the cornstarch slurry into the pan with the meat and vegetables.

Stir the mixture continuously until the sauce thickens to your desired consistency.

Remove the pan from the heat.

Serve the Pepper Steak hot over a bed of rice.