|Boneless chuck steak||1 Pound (1/2 inch thick)|
|Unseasoned meat tenderizer||1 Teaspoon|
|Salad oil||2 Tablespoon|
|Green peppers||2 Medium|
|Minced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), mashed|
|Sliced celery||1⁄2 Cup (8 tbs), sliced diagonally|
|Beef stock/Consomme||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Cut steak into thin strips; sprinkle with meat tenderizer.
Brown in oil in skillet.
Cut green peppers into thin strips; add onion, garlic, green peppers and celery to steak.
Saute for about 2 minutes or until vegetables are partially tender.
Combine cornstarch, beef stock and soy sauce; add to steak mixture.
Cook, stirring, until liquid is slightly thickened and begins to simmer.
Add salt and pepper.
Serve immediately over rice.
Serving size: Complete recipe
Calories 1898 Calories from Fat 916
% Daily Value*
Total Fat 103 g158.9%
Saturated Fat 29.8 g148.9%
Trans Fat 0.5 g
Cholesterol 300 mg100%
Sodium 2502.2 mg104.3%
Total Carbohydrates 137 g45.5%
Dietary Fiber 8.1 g32.2%
Sugars 10.2 g
Protein 83 g166.3%
Vitamin A 33% Vitamin C 410.8%
Calcium 10.4% Iron 49%
*Based on a 2000 Calorie diet