Quick Pepper Steak

I got this years ago, when my daughter was born (she’s nine!) from a friend online. It’s delicious!

Quick Pepper Steak

1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice

Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings