1 cup thinly sliced green peppers
1 cup thinly sliced red peppers
2 tablespoons vegetable oil
1 pound flank steak, thinly sliced
3/4 cup a.1. original or bold steak sauce
1 tablespoon sherry cooking wine
6 flour tortillas or 3 cups hot cooked instant white rice
Cook and stir peppers in oil in skillet for 3 minutes or until tender-crisp. Remove peppers with slotted spoon; set aside. Cook and stir steak for 5 minutes or until no longer pink. Add cooked peppers, steak sauce and sherry; heat to a boil. Reduce heat and simmer for 5 minutes. Serve with tortillas or over hot cooked rice.
Serving Size: 6
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