Chinese-Style Pepper Steak

1 lb. boneless beef sirloin steak
1 Tbls. stir-fry sauce
2 Tbls. vegetable oil (divided)
1 medium red pepper (cut into 1-inch squares)
1 medium green pepper (cut into 1-inch squares)
2 medium onions (cut into 1-inch squares)
1/4 cup stir-fry sauce
Hot cooked rice

Cut beef across grain into thin strips, then into 1-inch squares; coat with 1 tablespoon stir-fry sauce. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir fry 1 minute; remove. Heat remain- ing 1 tablespoon oil in the same pan. Add peppers and onions; stir fry 5 minutes. Stir in beef and 1/4 cup stir fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately with rice. Makes 4 servings.