Tomato Pepper Steak
TOTAL TIME: Prep: 25 min. Cook: 70 min.
YIELD: 6 servings.
"I like to fix this dish for company," says Donna Brockett of Kingfisher, Oklahoma. "I make plenty...for seconds!"
Ingredients
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1-1/2 pounds beef top round steak (1/2 inch thick)
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1 tablespoon canola oil
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1 cup beef broth
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2 celery ribs, chopped
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1 garlic clove, minced
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3 tablespoons soy sauce
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 medium green peppers, julienned
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1 medium onion, cut into thin wedges
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1 cup sliced fresh mushrooms
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2 tablespoons cornstarch
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3/4 cup cold water
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Hot cooked rice
Directions
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1.
Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender.
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2.
Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
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3.
Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Nutrition Facts
1 each: 220 calories, 6g fat (2g saturated fat), 64mg cholesterol, 926mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 29g protein.
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