Beef & Pepper Stir-Fry

1 pound lean, boneless sirloin steak
1 tsp olive oil
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp salt
3 medium-size green bell peppers, seeded and cut into 1/4-inch-wide strips
1 tbs balsamic vinegar
2 cups cooked long-grain rice
Trim fat from steak. Slice steak diagonally across grain into 1/4-inch-thick strips. Cut strips into 2-inch pieces; set aside. Add oil to a large nonstick skillet, and place over medium-high heat until hot. Add meat, garlic, and next 3 ingredients; cook 4 minutes, stirring often. Remove from pan, and set aside. Add bell pepper strips to pan; cook 6 minutes or until tender, stirring often. Return meat to pan, and add vinegar. Cook 2 minutes or until thoroughly heated. Spoon meat mixture over rice.

Yields 4 servings (serving size: 1/4 of meat mixture and 1/2 cup rice)