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Beef With Peppers And Tomatoes Recipe
|Flank steak||2 Pound|
|Green peppers||3 Medium, seeded and sliced|
|Onion||4 Ounce, sliced thin|
|Garlic||2 Clove (10 gm), minced|
|Instant beef broth and seasoning mix||1 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sherry extract||1⁄2 Teaspoon|
|Chopped green beans||2 Cup (32 tbs)|
|Tomatoes||2 Medium, cut into wedges|
Serving size: Complete recipe
Calories 1850 Calories from Fat 494
% Daily Value*
Total Fat 50 g76.4%
Saturated Fat 20.4 g102%
Trans Fat 0 g
Cholesterol 240 mg
Sodium 8483 mg353.5%
Total Carbohydrates 87 g29%
Dietary Fiber 19.8 g79.1%
Sugars 25.9 g
Protein 199 g398.7%
Vitamin A 74.4% Vitamin C 724.6%
Calcium 12.7% Iron 66.1%
*Based on a 2000 Calorie diet
Cut into thin slices; set aside.
In a nonstick skillet combine green peppers, onion, garlic, broth mix, salt, and pepper; cook for 5 minutes, stirring occasionally.
In a small bowl combine soy sauce, water, and sherry extract.
Add cornstarch; stir to dissolve.
Stir into vegetable mixture; cook until thickened.
Add steak and green beans.
Cook until beans are tender-crisp.
Add tomatoes and cook 3 minutes longer.