Chop the onion and garlic, then sauté them in oil. Slice the bell peppers into strips; I used about a quarter of each pepper.

Once the onion and garlic are translucent, add the bell peppers. Season with salt and black pepper. Cut the skirt steak into strips and add to the peppers. Add a bit more salt and pepper, cover, and cook on low heat. Let the meat and vegetables cook together until the meat is tender, stirring occasionally.