COLORFUL PEPPER STEAK (LIGHTER RECIPE)

Colorful Pepper Steak (lighter recipe) image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

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1 1/2 pounds beef top round or sirloin steaks, 3/4 to 1 inch thick
1 tablespoon vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch slices
1 garlic clove, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2 medium green bell peppers, cut into 3/4-inch-wide strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice

Steps:

Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg