1 good-quality boneless beef steak, about 12 ounces Salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 medium yellow onion, cut into 1-by-1/4-inch strips 1 green bell pepper, cut into 1-by-1/4-inch strips 1 small hot chili pepper (such as jalapeño or serrano), halved, stemmed, seeded, deveined, and minced (optional) 1/2 teaspoon crushed red pepper flakes or chipotle chile flakes (optional) 1 (14.5-ounce) can diced tomatoes 1/2 teaspoon sugar 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Directions:
1.With a sharp knife, trim all fat and gristle from the edges of the steak. Cut the steak into strips about 1 inch long and 1/4 inch thick. Season to taste with salt and pepper.
2.Heat the olive oil in a large skillet over medium-high heat. Scatter in the steak strips and cook, stirring occasionally, until they lose their red color and are browned along the edges, about 5 minutes.
3.Add the onion, bell pepper, and chili pepper, if using, and cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Sprinkle in the red pepper flakes, if desired, and continue cooking until fragrant, about 30 seconds.
4.Stir in the tomatoes, sugar, oregano, and basil, and stir and scrape with a wooden spoon to dissolve the pan deposits. Reduce the heat slightly and simmer until the sauce has thickened, 5 to 7 minutes. Taste the sauce and adjust the seasonings, if necessary, with a little more salt and pepper. Serve immediately. To soak up all the delicious juices, serve the steak over steamed rice or a delicious rice pilaf.good luck.
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