1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
2 tablespoons vegetable oil
1 1 pound flank steak, thinly sliced
3/4 cup A 1 ORIGINAL or A 1 BOLD and SPICY Steak Sauce
1 tablespoon sherry cooking wine
8 flour tortillas, warmed or 4 cups hot cooked rice
Cook and stir peppers in oil in large skillet for 3 minutes or until tender crisp. Remove peppers with slotted spoon; set aside. Cook and stir steak in same skillet 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. Serves 4.
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