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Peppery Steak over Rice

1 pound round steak
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onions, sliced about 1/4 inch thick
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 cups hot cooked rice

Sliced meat very thin. Place into a bowl, then sprinkle with oregano, chili powder, salt and pepper. Toss to coat, then set aside.

Heat olive oil over low heat in a large skillet. Add onions. Increase heat to high for about 2 minutes, then reduce heat to medium and stir. Cook onions, stirring occasionally, until done to desired taste. Add peppers; increase heat to high and cook about 3 minutes, stirring occasionally. Remove peppers and onions to a bowl.

Reheat pan over high heat; add steak and spread it in a single layer. Cook, without stirring, until the meat browns well, about 2 minutes. Stir to cook through. Mix with peppers and onions.

Serve over rice.

Makes 4 servings.

Approximately values per serving (with 1/2 cup rice); 435 calories, 21 g fat, 67 mg cholesterol, 26 g protein, 35 g carbohydrates, 2 g fiber, 873 mg sodium, 44 percent calories from fat

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