Sparkpeople Beef Pepper Steak
by Shannon McShane
serves: 10
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BROWN 12 OZ ROUND STEAK CUT INTO BITE SIZE CUBES IN SKILLET SPRAYED WITH PAM. SPRINKLE ON GARLIC POWDER TO TASTE. TAKE OUT MEAT. SAUTÉ ONION AND GREEN PEPPER (SPRAY PAN AGAIN IF NEEDED). COOK UNTIL ALMOST TENDER. PUT MEAT BACK IN AGAIN, AND ADD CAN OF WHOLE TOMATOES AND 2 BEEF BOUILLON CUBES. SIMMER ON MED-LOW FOR 10 MINUTES. MAKE A MIXTURE OF 1 TEASPOON SALT, 1 TEASPOON SUGAR, 3 TABLESPOONS SOY SAUCE, 1/4 CUP WATER, 2 TEASPOONS CORNSTARCH. ADD MIXTURE AND SIMMER 15 MINUTES LONGER. SERVE OVER RICE OR NOODLES (ADDING APPROPRIATE CALORIES). MAKES 10 HALF CUP SERVINGS.
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| Ingredients: |
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12 oz |
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round steak, cubed |
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2 tsp |
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garlic powder |
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28 oz |
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can, tomatoes |
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1 cup |
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diced onion |
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1 cup |
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green pepper strips |
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3 tbsp |
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soy sauce |
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1 tsp |
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salt |
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1 tsp |
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sugar |
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0.25 cup |
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water |
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2 tsp |
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cornstarch |
| Directions: |
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