Pepper Steak(Low-Fat)
Ingredients
- 2 lb. round steak, trimmed of fat
- 1 1/2 lb. fresh tomatoes or 1 can (28 oz.) tomatoes ⓘ
- 2 tsp. beef bouillon granules or 2 cubes bouillon, dissolved in 1/2 c. hot water ⓘ
- 1 tsp. meat tenderizer ⓘ
- 2 Tbsp. water ⓘ
- 1 Tbsp. oil
- 3 cloves garlic, minced ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 1 medium onion, sliced ⓘ
- 4 large green or red bell peppers, cut in 1/2-inch strips ⓘ
Instructions
- Trim all fat from steak and cut steak across the grain into 1/8-inch strips.
- Place in bowl, sprinkle with meat tenderizer and about 2 tablespoons water.
- Set aside while preparing vegetables. Drain tomatoes, reserving liquid, and cut into wedges or peel and wedge fresh tomatoes.
- In large nonstick skillet, brown meat strips in 1 tablespoon oil over high heat for about 5 to 6 minutes. Drain off excess fat.
- Add garlic and saute 1 minute.
- Add dissolved bouillon, Worcestershire sauce, sliced onions and reserved tomato liquid.
- Cover and simmer until meat is tender, 30 to 40 minutes.
- Six minutes before serving time, add tomato wedges and pepper strips to meat mixture.
- Cook over medium-high heat until crisp and tender.
- Serve immediately.
- (Can be served with steamed rice.)
Nutrition & Diet Analysis (per serving)
475
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).