Pepper Steak

• 1 12 lbs beef sirloin steaks, 1/2 inch thick
• 1 tablespoon olive oil
• 1 (16 ounce) can tomatoes, wedges
• 12 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons brown gravy mix
• 1 teaspoon Worcestershire sauce
• 14 teaspoon salt
• 1 medium bell pepper, cut into 1/2 inch strips
• 1 medium red bell pepper, cut into 1/2 inch strips

1. Trim excess fat from steak.
2. Cut meat into 2x1/4-inch strips.
3. In medium skillet, brown meat strips in hot olive oil.
4. Drain excess fat.
5. Drain tomatoes, reserving liquid.
6. Add reserved tomato liquid, onion slices, garlic clove, gravy mix, Worcestershire sauce, salt, and dash pepper to browned meat strips.
7. Cover tightly and simmer mixture over low heat for 50 minutes.
8. Stir in green and red pepper strips and tomato wedges.
9. Cook meat mixture, covered, until green and red pepper is tender (about 6-8 minutes).
10. Remove meat and vegetables to serving bowl with slotted spoon.
11. Reserve cooking liquid to pass, adding additional hot water to make 1/2 cup, if necessary.

beef sirloin, olive oil, tomatoes, onion, garlic, brown gravy mix, worcestershire sauce, salt, bell pepper, red bell pepper

Taken from www.food.com/recipe/pepper-steak-415724 (may not work)