Beef Strips and Olives

¾ lb boneless beef chuck

2 tsp vegetable oil

1 small red onion, thinly sliced

1 clove garlic, finely chopped

1 jar (3 oz) pimiento-stuffed green olives

¼ tsp pepper

Cut beef into thin strips. Heat oil in non-stick surface skillet until hot. Cook and stir beef, onion and garlic in oil until beef is browned. Stir in olives and pepper. Heat to boiling; reduce heat and cover. Simmer until beef is tender, about 30 minutes.

Season with salt and pepper to taste.

Serves 2.