Pepper Steak

Pepper steak was introduced to my family by David's mother (Mimi) and her style of cooking was the exact opposite of mine and my grandmothers. She only cooked with a recipe and I know that her recipe is somewhere to be found. My version of her recipe isn't as "asian" as her's was... I'm not certain what my version is missing from hers, but my family enjoyed both. Here is my version of Pepper Steak (if I find hers... I'll post it)

Pepper Steak

4 lbs cubed sirloin steak (a good rule for any meat dish is 1/2 to 3/4 lb of uncooked meat per person)
4 or more sliced bell peppers (more or less to taste)
Small amount of olive oil
Worcestershire sauce
3/4 cup + Soy Sauce
Cajun seasoning to taste (I use Tony Chachere's or you can make your own with a mix of ground cayenne pepper, onion powder, garlic powder, ground basil, ground thyme, ground black pepper, salt, paprika)
48 oz of canned diced tomatoes or fresh diced tomatoes

Cooked rice as desired (approx 1 cup per person)

In a large frying pan or sauce pan:
Simmer tomatoes, soy sauce and cajun seasoning
Let simmer until sauce begins to thicken
Once sauce is beginning to thicken.....
In another large frying pan:
Medium heat
Add small amount of olive oil
Add sliced peppers and cook to desired tenderness (short cook time crunchy, longer cook time softer)
Add peppers to sauce
then in same frying pan add more olive oil
Add cubed sirloin
Generously sprinkle meat with Worcestershire sauce and cajun seasoning
Cook to desired done-ness, stirring often (rare to medium rare won't take long ... just a few minutes)
Pour sauce and peppers over beef and serve over rice