6 lbs. skirt steak
8 lg. bell peppers
3 lg. onions
2 c. soy sauce
1 c. cream sherry
1 tbsp. garlic powder
1 tbsp. onion powder
Pepper to taste

Cut skirt steaks into thin strips and place in roasting pan. Fill pan half way with water and put in oven at 425 degrees until meat is brown. Remove and drain water.

Slice onions and peppers and saute in frying pan until crisp. Add soy sauce, cream sherry, garlic and onion powder and pepper. Return to pan and cook in oven for about 30 minutes or until meat is tender. Serve over bed of rice.