Title: Chicago pepper steak
 Categories: Beef
      Yield: 4 Servings
 
      3 tb Salad oil
  1 1/2 lb Sirloin steak, in 1" cubes
      1 tb Flour
      2 md Celery stalks, sliced
           Thinly
      1    Med-lg onion, halved &
           Sliced thickly
      2 c  Beef broth
    1/8 ts Red pepper (or dash
           Tabasco sauce)
           Dash Worcestershire
           Splash red wine
      2 md Green peppers, cut in
           Mouthsized pieces
 
  Contributed to the echo