Latin Pepper Steak

2 tbsp olive oil

1 lb boneless sirloin or flank steak, cut into thin strips

2 medium red and/or green bell peppers

1 large onion, sliced

1 1-1/2 finely chopped , seeded jalapeno pepper

1 1/2 cups water

1 Tbsp lime juice

1 envelope (1.2 oz) brown gravy mix

2 Tbsp chopped fresh cilantro

Avocado slices (optional)

Lime Slices (optional)

Heat olive oil in a large skillet over medium high heat. Add meat and saute

a few minutes, until browned. Remove beef from pan and set aside. Add

peppers and onions and cook until tender, about 5-7 minutes. Stir in water,

lime juice and brown gravy mix and bring to a boil. Reduce heat and simmer

until sauce is thickened, about 3 minutes. Stir in beef and cilantro. Serve

with hot rice, avocado and lime wedges.