Zucchini Pepper Steak with Horseradish Wine Sauce

2 Lbs. Lean Top Sirloin Steak 4 Large Green Peppers, sliced into strips 3 Medium Zucchini, sliced into strips 1 Large Sweet Onion, sliced into rings 4-5 Cloves Garlic, chopped 1 Cup Dry Red Wine 2 Tbsp. Fresh Horseradish 1/2 Cup Low Sodium Beef Broth Juice of One Large Lemon 3 Tbsp. Worcestershire Sauce 1 Tbsp. Black Pepper 2 Tbsp. Dried Oregano

In a large, heavy skillet squeeze lemon on steaks and sear quickly over high heat until browned on both sides.

Remove from heat and let cool while you prepare the sauce and vegetables. Add 1/2 cup of red wine to pan and stir. Add the horseradish, pepper, oregano and mix well. Add the chopped garlic and onion. Cook, stirring frequently until soft; about 3-4 minutes. Thinly slice the browned steak. Add sliced peppers, zucchini and steak to skillet.
Pour in beef broth and remaining 1/2 cup of wine. Cover and cook over medium high heat stirring occasionally until vegetables are of desired tenderness. Serve with rice, noodles or all by its self with a green salad!

bon appetit