4 ounces boned round steak, cut into 1/4-inch strips
1 tablespoon low-sodium soy sauce
1 cup thinly sliced green bell pepper
1 cup chopped tomato
3/4 cup sliced onion
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
2 garlic cloves, minced
3/4 cup fat-free beef broth
1/4 cup water
1 teaspoon cornstarch
1/2 cup hot cooked rice
How to Make It
Combine beef and soy sauce in a small bowl; marinate 5 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the beef, and sauté 2 minutes. Add the sliced bell pepper and the next 5 ingredients (bell pepper through garlic) to skillet. Cover, reduce heat, and simmer for 15 minutes.
Combine beef broth, water, and cornstarch, and stir with a whisk. Add to beef mixture, and simmer, covered, 30 minutes or until beef is tender. Serve over rice.
This was a good recipe, but it could have used a bit more flavor. I added more soy sauce and garlic while it was simmering, which helped some. The sauce didn't seem to want to thicken, so I added another 1 or 2 tsp cornstarch mixed with about the same amount of water, which did the trick. I think you can get by with using canned tomatoes instead of fresh, which I will do next time. All in all, a nice dish, but not a great dish.
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