Pepper Steak(Low-Fat) Recipe

Name: Pepper Steak(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. round steak, trimmed of fat; 1 1/2 lb. fresh tomatoes or 1 can (28 oz.) tomatoes; 2 tsp. beef bouillon granules or 2 cubes bouillon, dissolved in 1/2 c. hot water; 1 tsp. meat tenderizer; 2 Tbsp. water; 1 Tbsp. oil; 3 cloves garlic, minced; 2 Tbsp. Worcestershire sauce; 1 medium onion, sliced; 4 large green or red bell peppers, cut in 1/2-inch strips

Servings: persons

2 lb. round steak, trimmed of fat
1 1/2 lb. fresh tomatoes or 1 can (28 oz.) tomatoes
2 tsp. beef bouillon granules or 2 cubes bouillon, dissolved in 1/2 c. hot water
1 tsp. meat tenderizer
2 Tbsp. water
1 Tbsp. oil
3 cloves garlic, minced
2 Tbsp. Worcestershire sauce
1 medium onion, sliced
4 large green or red bell peppers, cut in 1/2-inch strips

1
Trim all fat from steak and cut steak across the grain into 1/8-inch strips.
2
Place in bowl, sprinkle with meat tenderizer and about 2 tablespoons water.
3
Set aside while preparing vegetables. Drain tomatoes, reserving liquid, and cut into wedges or peel and wedge fresh tomatoes.
4
In large nonstick skillet, brown meat strips in 1 tablespoon oil over high heat for about 5 to 6 minutes. Drain off excess fat.
5
Add garlic and saute 1 minute.
6
Add dissolved bouillon, Worcestershire sauce, sliced onions and reserved tomato liquid.
7
Cover and simmer until meat is tender, 30 to 40 minutes.
8
Six minutes before serving time, add tomato wedges and pepper strips to meat mixture.
9
Cook over medium-high heat until crisp and tender.
10
Serve immediately.
11
(Can be served with steamed rice.)

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. round steak, trimmed of fat, 1 1/2 lb. fresh tomatoes or 1 can (28 oz.) tomatoes, 2 tsp. beef bouillon granules or 2 cubes bouillon, dissolved in 1/2 c. hot water, 1 tsp. meat tenderizer, and more.

Yes, Pepper Steak(Low-Fat) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Steak(Low-Fat)

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