Ingredients
1 boneless beef chuck roast (2 pounds), cut into 1/4-inch strips2 tablespoons olive oil1 large onion, cut into wedges1 medium green pepper, julienned1 medium sweet red pepper, julienned3 garlic cloves, minced2 tablespoons butter1 can (14-1/2 ounces) stewed tomatoes1 tablespoon dried basil1 teaspoon sugar1/2 to 1 teaspoon garlic salt1/4 teaspoon pepperHot cooked rice
Preparation
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
