Low-fat pepper steak from carol creel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking spray | ||
| 3 | pounds | Boneless top round steak |
| Thinly sliced | ||
| 1½ | large | Bell pepper thinly sliced |
| ⅔ | cup | Water |
| 1 | teaspoon | Beef boullion |
| 2 | tablespoons | Teriyaki sauce |
| 1 | medium | Garlic clove |
| 1 | tablespoon | Plus 1 t cornstarch |
| 1½ | medium | Tomato thinly sliced |
| 2 | cups | Hot cooked rice |
| 1 | medium | Onion, thinly sliced |
Directions
Spray skillet with cooking spray. Saute beef and remove. Saute onion and garlic in skillet until tender. Add pepper and a small amount of water to onion and garlic; cover and cook on low until tender. Sprin- kle with boullion granules and add teriyaki sauce and ⅔ c water.
In a measuring cup, make a paste with the ¼ cup hot water and corn starch. Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender. Serve over hot cooked rice.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
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