Puerto Rican Steak and Peppers - California Ripe Olives

Ingredients

• 1/3 cup olive oil
• 2 pounds top round beef or London broil, cut into thin 2-inch slices
• 1 pound yellow onion, sliced into 1/4-inch strips
• 1 tablespoon minced garlic
• 1/3 cup red wine vinegar
• 2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups California Black Ripe Olives, whole
• 6 ounces red bell pepper, sliced into 1/4-inch strips
• 6 ounces green bell pepper, sliced into 1/4-inch strips
• 6 ounces yellow bell pepper, sliced into 1/4-inch strips
• 2/3 cup beef stock