1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, chopped
2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice
How to Make It
Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.