1 pound top grass fed sirloin or chuck steaks (about 1/2 inch thick), trimmed

Salt and freshly ground black pepper

1 large garlic clove, minced

Olive oil, grapeseed oil, or canola oil

2 medium bell peppers, one red, one green, sliced into 1/4-inch strips

1/2 yellow onion, thinly sliced lengthwise (root to top)

A dozen cherry tomatoes, cut in half, or one large tomato, roughly chopped

1 Tbsp Worcestershire sauce



Season the steaks with salt and pepper and rub minced garlic over them, both sides.

Place the steaks between two sheets of plastic wrap.

With a meat pounder, pound the steaks to a 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic.

Then cut them across the grain in 1/2-inch wide strips.

While the steak is sitting, heat 2 Tbsp oil in a large skillet on medium high to high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes.

Add the tomatoes and cook for another minute. Remove the vegetables from the pan to a bowl and keep warm.

Heat an additional 2 Tbsp of oil in the skillet on medium high to high heat, until the oil is shimmering, but not smoking.

Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on at least one side, then stir. Cook for no more than a minute (for rare).

Add the vegetables and Worcestershire and cook for a half minute longer, stirring.

Remove from heat.

Serve alone (low carb), or with steamed rice. Salt and pepper to taste.