Recipes:
# Stove Top Steak and Peppers
## INGREDIENTS
* 1 pound boneless beef sirloin steak
* 2 tablespoons vegetable oil
* 1 medium onion, sliced
* 1 medium green bell pepper, cut into strips
* 1 medium red bell pepper, cut into strips
* 1 clove garlic, minced
* 1 can (14½ ounces) diced tomatoes
* 1 tablespoon Worcestershire sauce
* ½ teaspoon salt
* ¼ teaspoon pepper
**SERVES 4**
## Make Ahead
Cut the steak and vegetables up to 8 hours ahead. Cover separately and refrigerate until ready to cook.
## VARIATION
For extra color, use a yellow bell pepper in place of either the green or red bell pepper.
## DIRECTIONS
**1.** Cut steak across the grain into thin strips. Heat oil in a large skillet over medium-high heat. Add steak; cook, stirring frequently, until browned. Remove steak from skillet.
**2.** Add onion, bell peppers and garlic to skillet. Cook, stirring frequently, until vegetables are crisp-tender.
**3.** Stir in tomatoes, Worcestershire sauce, salt and pepper. Bring to a boil; reduce heat.
**4.** Return steak to skillet. Simmer, stirring occasionally, until steak is heated through and flavors are blended. Serve immediately.
## Make It Quicker
* For easier slicing, place the steak in the freezer for about 20 minutes before cutting it into strips.
