Ingredients
4
4 servings
- •1.5 pounds round steak
- •1 medium green bell pepper
- •2 tablespoons vegetable oil
- •1 (29 ounce) can diced tomatoes
- •0.25 cup soy sauce
- •0.5 teaspoon garlic powder
- •0.5 teaspoon ground ginger
- •0.5 teaspoon ground black pepper
- •4 tablespoons cornstarch
- •1 cube beef bouillon cube
- •2 cups warm water
- •2 cups hot cooked rice, or as needed
Instructions
- Trim any fat from steak; thinly slice steak into 2- to 3-inch strips. Core and seed bell pepper, then thinly slice into 3-inch strips.
- Heat oil in a large skillet over medium-high heat. Add steak and cook for 2 to 3 minutes. Add bell peppers; cook and stir until peppers start to soften and steak is browned, 3 to 5 minutes.
- Reduce heat and add diced tomatoes, soy sauce, garlic powder, ginger, and black pepper. Cover and simmer for 10 minutes.
- Stir cornstarch and bouillon cube into water; stir well until dissolved. Pour mixture into the skillet. Cover and simmer, stirring occasionally, until sauce thickens to a gravy-like consistency, about 10 minutes.
- Remove from heat and serve over hot cooked rice.
Nutritional Facts
Per 4 servings
- Calories: 619
- Carbohydrate: 54g
- Fat: 23g
- Fiber: 3g
- Protein: 43g
- Sugar: 6g
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