Ingredients
4
4 servings
- •1 tablespoon olive oil
- •¼ pound beef skirt steak, cubed
- •1 medium yellow onion, diced
- •1 medium green bell pepper, diced
- •1 tablespoon salted butter
- •1 teaspoon minced garlic
- •4 cups diced fresh tomatoes
- •3 cups sliced okra
- •1 cup water
- •1 tablespoon chicken bouillon base
- •½ teaspoon seasoned salt
- •¼ teaspoon garlic powder (Optional)
- •1 pinch salt and freshly ground black pepper to taste
Instructions
- Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
- Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 170
- Carbohydrate: 17g
- Fat: 9g
- Fiber: 6g
- Protein: 8g
- Sugar: 8g
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