TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 6 servings


  • 1/2 tablespoon cider vinegar
  • 1 teaspoon pepper
  • 1 pound beef top round steak, trimmed and cut into 1/4-inch strips
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 medium tomatoes, peeled, seeded and cut into wedges
  • 2 medium potatoes, peeled and thinly sliced
  • 2 cans (4 ounces each) chopped green chilies
  • 1 garlic clove, minced
  • 1 teaspoon dried basil

Nutritional Facts

3 ounce-weight: 195 calories, 8g fat (0 saturated fat), 24mg cholesterol, 364mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.


  1. In a bowl, combine the vinegar, salt and pepper; toss with beef. Cover and marinate for 30 minutes; drain.
  2. Place flour in a bowl; add beef and toss to coat. In a skillet, cook beef in oil over medium heat for 15-20 minutes or until tender. Add remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally. Yield: 6 servings.
Originally published as Spicy Tomato Steak in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p140

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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