1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds beef top sirloin steak, thinly sliced
3 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 large green peppers, cut into strips
2 to 3 tablespoons beef broth
1-1/2 teaspoons Worcestershire sauce
Hot cooked rice
1. In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat.
2. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3 to 4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10 to 15 minutes.
3. Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10 to 15 minutes. Serve with rice.
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 6 servings.
Nutrition Facts
1 cup pepper steak mixture: 284 calories, 12g fat (2g saturated fat), 46mg cholesterol, 552mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.