Beef-Pepper Steak

• 1 lb beef tenderloin or 1 lb boneless sirloin
• 3 sweet peppers (red, yellow or orange)
• 1 onion (thinly sliced)
• 12 tablespoon butter
• 12 tomatoes (seeded, diced)
• 1 bunch rosemary or 1 teaspoon dried rosemary
• 2 green onions (chopped) or 2 scallions (chopped)
• 2 garlic cloves (mashed)
• 12 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
• 2 teaspoons red chili powder (Berbere)
• 2 tablespoons sherry wine (if preferred) or 2 tablespoons wine (if preferred)
• 14 teaspoon Italian spices
• 2 hot green peppers (seeded and sliced)
• salt and black pepper

1. Cut the beef in tiny slices; marinate with butter, chili pepper, diced tomato, wine or sherry and Italian seasonings; keep it in fridge for 1/2 an hour.
2. Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary.
3. Cook for 10 minutes or until lightly brown; Remove from heat.
4. Saute the onion and scallions with one tablespoon for 5 minutes or until tender.
5. Add the peppers to the onion; Stir-fry for 2 minutes.
6. Combine the vegetable with the beef by lightly straining the beef broth.
7. Keep the beef broth.
8. To the beef-pepper steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; Mix well (cook for 5 minutes).
9. Add hot green peppers.
10. Mix and remove from heat.
11. Serve it hot.

beef tenderloin, sweet peppers, onion, butter, tomatoes, rosemary, green onions, garlic, garlic, extra virgin olive oil, red chili powder, sherry wine, italian spices, hot green peppers, salt

Taken from www.food.com/recipe/beef-pepper-steak-333577 (may not work)