1 lb. lean top or bottom round steak, 1 in. thick
2 tbsp. oil
1 med. onion, thinly sliced
3 green peppers, cut in 1/4 in. strips (optional)
2 lg. tomatoes, seeded and chopped
1/2 tsp. salt
Pinch black pepper
1/2 tsp. dried leaf basil
1/2 tsp. Italian seasoning
1/4 tsp. ground oregano
1 tsp. red wine vinegar
2 tbsp. water
1/2 c. pitted whole ripe olives (optional)
3 stalks celery, chopped
3 c. not cooked rice or 1 (8 oz.) pkg. broad flat noodles or other pasta, cooked

Cut meat into thin strips. Heat 1 tablespoon oil in wok over high heat. Stir fry beef strips in hot oil only until no pink remains. Spoon cooked meat onto a warm platter; set aside. Reduce heat to medium. Add remaining tablespoon oil to wok. Add onions and peppers. Stir fry 2 minutes. Add tomatoes, salt, black pepper, basil, Italian seasonings and oregano. Stir fry for 1 minute. Add vinegar and water. Cover wok and simmer a minute. Add cooked meat and olives and celery. Stir fry until meat is hot, about 1 minute. Serve over rice, noodles or other pasta. Make 4 servings.