2 red bell peppers
2 yellow bell peppers
2 cloves garlic
1 med. onion
1 tbsp. finely chopped parsley
4 tbsp. olive oil
2 lbs. boneless beef sirloin or tenderloin, cut into thin strips
Salt and black pepper

Halve the peppers, remove the seeds and membranes. Cut into long thin strips. Chop the garlic fine and slice the onions thin; combine with the peppers and parsley in a large skillet. Add 2 tablespoons of the olive oil and saute over low heat until the onions and peppers are soft, 10-15 minutes, stirring often. Cut the beef into long thin strips. Pour the remaining olive oil into another large skillet; add the beef and cook over high heat for 2-3 minutes. Combine the meat and the peppers and season to taste. Mix well and simmer for 2-3 minutes. Serves 6.