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Tomato Pepper Steak Recipe
|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|
|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|
|Cold water||3⁄4 Cup (12 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
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 mg
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
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.