1 1/2 lb. top sirloin or other tender steak
2 tbsp. oil
4 cloves garlic, minced
2 c. coarsely chopped onion
2 c. coarsely chopped green pepper
1 can (4 oz.) diced green chilies
1 1/2 tsp. salt
1 tsp. cumin
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
2 tomatoes, peeled, seeded & chopped

1. Trim fat from steak. Cut into bite-size cubes or into thin strips.

2. Heat oil in large skillet over high heat. Add meat and garlic. Cook, tossing, until browned.

3. Add onion, green pepper and chilies. Cook and stir over medium heat until vegetables are tender-crisp, about 3 minutes.

4. Add seasonings and tomatoes.

5. Heat briefly until tomatoes are heated through.

Good served with: Rice, green salad with avocado, Spanish onion. Orange caramel custard for dessert.