Pizziaolo Farfalle

• 1 lb lean top or bottom round steak, sliced thin
• olive oil for browning meat
• 2 large onions cut, thinly sliced
• 1 yellow pepper, cut into strips
• 1 red pepper, cut into strips
• 2 large tomatoes chopped
• 1 can (14.5 oz) diced tomatoes
• 1/4 teaspoon Mrs Dash Table Blend
• 1/2 teaspoon Mrs Dash Garlic & Herb
• 1/2 teaspoon salt
• 1/2 teaspoon dried leaf Basil
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon oregano
• 1 Tablespoon red wine vinegar
• 1 small can sliced ripe olives, drained
• 3 stalks celery, chopped
• Cooked mini Farfalle pasta

Cut meat into thin strips. Heat olive oil in wok over high heat.  Stir fry beef strips until browned.  Pour off excess water/juice that meat manufactures inject into meat to make it heavier.  Place meat onto platter and set aside.  Reduce heat to medium high.  Ad remaining oil to wok.  Add onions and peppers.  Stir fry 2 minutes, add tomatoes, seasonings, basil, Italian seasoning and oregano.  Stir fry for 1 minute.  Add vinegar.  Cover wok and simmer 1 minute.  Add meat, olives and celery.  Stir fry until meat is hot (about 1 minute).  Server over Farfalle pasta.