2-3 lbs. London Broil beef, slightly frozen
1/2 red bell pepper (cut in strips)
1/2 green bell pepper (cut in strips)
1/4 c. extra virgin olive oil
1 bunch scallions (green onions)
1 full bunch of parsley (stems left on)
1 lg. white onion (chopped coarsely)
3/4 c. whole blanched almonds (or pine nuts) excellent flavor
Salt and pepper to taste

Slice meat while still frozen into thin strips. Season and coat well; set aside. Pour 1 tablespoon of oil over meat in a bowl. Prepare pan with oil. Heat oil until a thin stream of smoke emerges from the pan. Add meat and brown for about 10 minutes. (Optional: wine may be added at this time. A good red wine works well.)

Add peppers, white onion, scallions, and almonds. Stir continuously. Turn heat down to a simmer; add the parsley (nestle over meat and cover). Cook for 25-30 minutes or until meat is tender. Serves 4-6.