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  Round steak 1 1⁄2 Pound
  Cooking oil 1 Tablespoon
  Beef broth 1 Cup (16 tbs)
  Celery ribs 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Soy sauce 3 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Green peppers 2 Medium, julienned
  Onion 1 Medium, cut into wedges
  Mushrooms 1 Cup (16 tbs), sliced
  Cornstarch 2 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
  Hot cooked rice 1 Cup (16 tbs)

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.
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.
Combine cornstarch and water until smooth; add to pan.
Bring to a boil; cook and stir for 2 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1994 Calories from Fat 667

% Daily Value*

Total Fat 74 g114.3%

Saturated Fat 25.3 g126.3%

Trans Fat 0 g

Cholesterol 276 mg92%

Sodium 5334.9 mg222.3%

Total Carbohydrates 159 g53.1%

Dietary Fiber 20.3 g81.3%

Sugars 19.9 g

Protein 170 g340%

Vitamin A 87% Vitamin C 500.9%

Calcium 41.9% Iron 100.8%

*Based on a 2000 Calorie diet


Tomato Pepper Steak Recipe