Beef with Sweet Peppers

1 boneless beef chuck roast (2 lbs), cut into 1/4 inch strips
2 T olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 T butter
1 can (14 oz) stewed tomatoes
1 T dried basil
1 t sugar
1 t garlic salt
1/4 t pepper
Hot cooked rice

In a large skillet, cook beef in oil until browned, about 4 minutes; drain.  Remove and set aside.
In same skillet, saute onion, peppers, and garlic in butter until crisp-tender.
Add tomatoes and seasonings; mix well.  Return meat to pan, bring to boil.  Reduce heat; cover and simmer for 35 minutes or until meat is tender.  Let cool and put in Ziplock bag.  Freeze
On Cooking day:  Thaw and heat.  Serve over rice.