1/4 c. A.1. Steak Sauce
2 tbsp. teriyaki sauce
1 tbsp. sherry cooking wine
1 lb. flank or bottom round steak, thinly sliced
2 lg. green peppers, sliced
2 tbsp. butter
Hot cooked rice

Blend steak sauce, teriyaki sauce and sherry. In non-metal dish, pour marinade over steak. Cover; chill at least 2 hours, stirring occasionally.

In large skillet, over medium heat, cook peppers in butter for 3 minutes or until tender. Remove with slotted spoon; reserve. Add steak with marinade to same skillet; cook and stir for 8 minutes or until done. Add peppers; heat through. Serve over rice if desired. Makes 4 servings.