1-1/2 pounds beef top sirloin steak, thinly sliced
3 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 large green peppers, cut into strips
2 to 3 tablespoons beef broth
1-1/2 teaspoons Worcestershire sauce
Hot cooked rice
In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat.
In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes.
Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.
Test Kitchen tips
Not a fan of green peppers? Go ahead and use red, yellow, orange or a mix of all.
Replace the sirloin with chicken or turkey for a leaner (but still super flavorful) option.