1 lb Boneless sirloin steak
1/2 tsp Salt
1/4 tsp Pepper
2 tbsp Olive oil
1 Onion, thinly sliced
3 Cloves garlic, minced
2 Large tomatoes, peeled, seeded and chopped
2 tbsp Chopped fresh oregano
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Between sheets of waxed paper, pound steak with meat mallet to just under 1/4 inch thickness. Cut into 1/2 inch wide strips; season with pinch each of the salt and pepper.
In large skillet, heat oil over high heat; brown meat, in batches, for 2 minutes. Remove to plate.
Reduce heat to medium. Add onion and garlic; cook, stirring, for about 5 minutes or until softened. Stir in tomatoes, oregano and remaining salt and pepper, stirring to scrape up brown bits.
Return meat and any accumulated juices to pan; simmer for 5 minutes or until sauce is slightly thickened and meat is tender. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's Best Easy Cooking Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 8, 1998
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