Tomato and Pepper Sirloin Steak

Name: Tomato and Pepper Sirloin Steak
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1/2 cup all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1-1/2 pounds beef top sirloin steak, thinly sliced; 3 tablespoons canola oil; 1 small onion, chopped; 1 garlic clove, minced; 1 can (28 ounces) diced tomatoes, undrained; 2 large green peppers, cut into strips; 2 to 3 tablespoons beef broth; 1-1/2 teaspoons Worcestershire sauce; Hot cooked rice

The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. —Gayle Tarkowski, Traverse City, Michigan

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds beef top sirloin steak, thinly sliced
3 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 large green peppers, cut into strips
2 to 3 tablespoons beef broth
1-1/2 teaspoons Worcestershire sauce
Hot cooked rice

Directions

In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat.
In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes.
Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Test Kitchen tips

Not a fan of green peppers? Go ahead and use red, yellow, orange or a mix of all.

Replace the sirloin with chicken or turkey for a leaner (but still super flavorful) option.

Nutrition Facts

1 cup pepper steak mixture: 284 calories, 12g fat (2g saturated fat), 46mg cholesterol, 552mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

Originally published as Savory Pepper Steak in Taste of Home Feb/Mar 2018