Quick Pepper Steak

Source: Jan Taylor

1 pound boneless beef sirloin steak, 3/4-inch thick
2 tablespoons vegetable oil
3 cups green or red bell pepper strips
1 medium onion, cut into wedges
1 can beef gravy
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
4 cups hot cooked rice

Slice beef into very thin strips.

Heat 1 tablespoon oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.

Heat remaining oil. Add peppers and onion and cook until tender-crisp. Return beef to skillet.

Add gravy, Worcestershire and garlic. Heat through.

Serve over rice.

Serves 4.