Recipe for Puerto Rican Steak and Peppers 
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Yield:
8 servings
Ingredients:
Amount Ingredient
1/3 cup Olive oil
2 lb Top round beef or London broil, cut into thin 2-inch slices
2 x Yellow onion, peeled and sliced into 1/4-inch strips (about 2 cups)
1 tbl Minced garlic
1/3 cup Red wine vinegar
1 tsp Salt
1/2 tsp Black pepper
1/2 cup California Ripe Olives, whole
1 x Red bell pepper, sliced into 1/4-inch strips (about 1 cup)
1 x Green bell pepper, sliced into 1/4-inch strips (about 1 cup)
1 x Yellow bell pepper, sliced into 1/4-inch strips (about 1 cup)
Instructions:
Instructions: Heat oil in a large high-sided saute pan or saucepot over medium-high heat. Add beef and cook for 3-4 minutes, stirring occasionally. Stir in onions and continue cooking for 8-10 minutes until onions are soft. Add vinegar, garlic, salt and pepper. Cover and cook on medium-low for 5 minutes. Remove cover, stir in olives, peppers and stock. Replace lid and cook for 15 minutes over low heat, stirring occasionally. Uncover and cook for 5 more minutes, until meat is tender and liquid is slightly thickened.

Makes 8 servings (4 oz meat and 1-1/2 cups vegetables per serving)
*serving suggestion: Serve over rice or beans.

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