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Pepper Steak Recipe

Photo by: Taste of Home

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I CAME ACROSS this recipe more than 40 years ago as a newlywed. It eventually became a standby in our family and our daughters' favorite recipe. I still make this main dish for my husband and me in pared-down quantity. Our daughters make it for their families nowadays, and it's a favorite in their households too. —Mrs. Henry Sepanksi Atlanta, New York

This recipe is:

Healthy

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2 Servings
Prep: 10 min. Cook: 65 min.

Ingredients

1/2 pound beef round steak (3/4 inch thick), trimmed
1 tablespoon vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
3/4 cup boiling water
1/8 teaspoon pepper
1 can (14-1/2 ounces) stewed tomatoes
1 medium green pepper, cut into rings
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons soy sauce
Hot cooked noodles, optional

Directions

Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender.
Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired. Yield: 2 servings.

Diabetic Exchanges: One serving (prepared with low-sodium bouillon and tomatoes and light soy sauce and served without noodles) equals 3 lean meat, 2 vegetable, 1 starch; also, 355 calories, 233 mg sodium, 82 mg cholesterol, 25 gm carbohydrate, 32 protein, 14 gm fat.

Pepper Steak published in Reminisce Extra October 1996, p47

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