Pepper Steak with Red Wine & Nam Pla Sauce

1 lb round steak, sliced thin
1 med onion, crescent-sliced
1 tsp oil
kosher salt
1 Tbsp garlic powder
1 Tbsp hot paprika
1 tsp cumin
2 bell peppers, sliced
1 cup (dry) white rice
1/2 cup red wine
2 Tbsp fish sauce
1 Tbsp lemon juice
dash worcestershire sauce
1 heaping tsp cornstarch

Cook the rice.

Put the oil in a very hot cast iron skillet. Sear the beef with a small pinch of kosher salt. Work in batches, if necessary, to avoid crowding the pan. Reduce heat to medium low, add sliced onion. Stir in garlic powder, paprika, and cumin.

Whisk together wine, nam pla fish sauce, lemon juice, worcestershire, and cornstarch, and add to pan. As the mixture thickens, toss to thoroughly coat the meat and onions. Cook 5 minutes, lowering heat further if necessary to prevent the sauce from burning. Add sliced bell pepper, toss, cook 5 more minutes.

Serve over rice.