- 1 (2 pound) boneless beef chuck roast, cut into 1/4 inch strips
- 2 tablespoons olive or vegetable oil
- 1 large onion, cut into wedges
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 3 garlic cloves, minced
- 2 tablespoons butter or margarine
- 1 (14.5 ounce) can stewed tomatoes
- 1 tablespoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- Hot cooked rice
- In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.