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Tomato Pepper Steak

"I like to fix this dish for company," says Donna Brockett of Kingfisher, Oklahoma. "I make plenty...for seconds!"
  • Total Time
    Prep: 25 min. Cook: 70 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds beef top round steak (1/2 inch thick)
  • 1 tablespoon canola oil
  • 1 cup beef broth
  • 2 celery ribs, chopped
  • 1 garlic clove, minced
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium green peppers, julienned
  • 1 medium onion, cut into thin wedges
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons cornstarch
  • 3/4 cup cold water
  • Hot cooked rice

Directions

  • 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. 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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