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Easy Pepper Steak

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular beef dish is tasty as well as colorful.

4-6 ServingsPrep: 10 min. Cook: 55 min.

Ingredients

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Directions

Sprinkle meat with paprika. In a large skillet, melt butter over
medium-high heat. Brown beef. Add broth and garlic. Simmer, covered,
for 30 minutes. Add green peppers and onion. Cover and continue to
simmer for 5 minutes.
Combine cornstarch, soy sauce and water; stir into meat mixture. Cook
and stir until thickened. Gently stir in tomatoes and heat through.
Serve over rice. Yield: 4-6 servings.

Nutrition Facts: 1/6 recipe (prepared with reduced-fat margarine, low-sodium beef broth, low-sodium beef bouillon,

2 of 2

Easy Pepper Steak (continued)

Nutrition Facts: light soy sauce and 3 cups cooked rice) equals 317 calories, 10 g fat (0 saturated fat), 46 mg cholesterol, 405 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1-1/2 vegetable, 1/2 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.