Tinfoil Chef

Here’s a low fat version of everybody’s favorite pepper steak

Start by spraying the skillet with your favorite non-stick cooking spray. Saute 3 pounds of thin sliced boneless top round steak and set it aside. Saute 1 diced medium onion and a clove of garlic in a skillet until the onions are tender and clear. Slice 1 and a half bell peppers into thin strips and add to the skilled and add a small amount of water. Cover and cook on low until tender.

Sprinkle with a teaspoon of bouillon granules and add 2 tablespoons of teriyaki sauce and 2/3 cup of water.

In a measuring cup, make a paste with 1/4 cup of hot water and a tablespoon plus a teaspoon of cornstarch. Pour it into the skillet and cook for a few minutes until the sauce thickens. Add a thin sliced tomato and cook until tender.

Serve a few strips of steak over hot cooked rice and top it with the sauce.

3 pounds of boneless top round steak Thinly sliced
1 diced medium Onion
1 1/2 large bell peppers thinly sliced
2/3 cup of water
1 teaspoon of Beef bouillon
2 tablespoons of teriyaki sauce
1 clove of garlic
1 tablespoon plus 1 teaspoon of cornstarch
1 1/2 medium tomato sliced thin
2 cups of hot cooked rice

Technorati Tags: pepper steak, recipe, dinner, low fat, low fat steak, pepper steak recipe

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