Slice the skirt steak thin and against the grain.

Slice the peppers and onions into strips and set aside.

In a heavy pan, heat 2 tablespoon oil and add the skirt steak, stirring occasionally until almost cooked through.

When the beef is almost done, remove to a plate and keep warm while you cook the peppers and onions.

Add the remaining oil and then add the onions and peppers, and saute them until they reach the tenderness you desire.

Add the steak back to the pan.

Sprinkle with a few shakes of Worcheshire sauce and continue cooking until the meat is completely cooked through and everything has blended together.