Ingredients:
- 2 green bell peppers, seeded and sliced in strips
- 1 red bell pepper, seeded and sliced in strips
- 2 tablespoons olive oil
- 1 1/2 pounds chuck steak fillets, blade steaks, or tenderized round steak
- 1 cup water
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation:
In a heavy skillet, sauté peppers in olive oil. Remove peppers; set aside. In same skillet, cook steak for about 5 minutes on each side, or until done. Slice steak and arrange on a hot platter with peppers. Stir water, Italian herbs, salt, and pepper into the hot skillet, stirring and scraping to get the dregs (brown bits from cooking meat). Boil to reduce to about 1/3 to 1/2 cup. Pour over beef and peppers. Serve with hot cooked rice. Serves 6.
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