1. In a large skillet cook sweet peppers, onion, and garlic in hot oil about 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet with a slotted spoon.
2. Season meat with salt and pepper. Place meat in the skillet. (Add more oil, if necessary.) Cook over medium-high heat about 4 minutes on each side or until desired doneness (145 F for medium rare to 160 F for medium). Transfer the meat to a serving platter, reserving drippings in the skillet. Keep warm.
3. For sauce, carefully add beef broth and oregano to reserved drippings. Bring to boiling. Boil gently, uncovered, over medium heat for 2 to 3 minutes or until broth is reduced to 1/4 cup, scraping up crusty browned bits in pan. Stir in the cooked vegetables and tomatoes. Heat through. Spoon over meat. If desired, serve with hot cooked rice.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 260 (69%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||38 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 77.1mg||24 %|
|Sodium 698.8mg||24 %|
|Potassium 600.8mg||16 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.1g|
|Protein 21.3g||30 %|
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Calories per serving: 375
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