12 oz well-trimmed lean boneless beef top round
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
4 cups fat-free beef broth
1/2 cup fat-free beef broth
1/2 cup tomato sauce
1/4 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1 medium sweet white onion, halved and thinly sliced
2 medium green bell peppers, cut into strips
4 cloves garlic, finely chopped
2 to 3 tablespoons water
1 1/2 cups halved cherry tomatoes
Thinly slice beef on the diagonal into 1/4-inch slices. Cut large pieces in half. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Set aside.
In large saucepan, stir together beef broth, tomato sauce and thyme. Cover and heat to boiling. Reduce heat; simmer 10 minutes.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, 2 minutes or until browned. Transfer cooked beef to a clean bowl. Cook remaining beef; add to bowl.
Add onion, bell peppers, garlic and the remaining 1/4 teaspoon salt to skillet. Toss to mix well and add 2 tablespoons of the water. Reduce heat to medium; cook and stir 10 minutes or until vegetables are tender. (If pan gets dry, add remaining 1 tablespoon water.) Add tomatoes and cook, stirring often, 5 minutes or until softened.
Add beef, beef juices and pepper mixture to the broth mixture. Warm through but do not boil.
- 1 Serving
- Calories 200 (Calories from Fat 60)
- Total Fat 7g (Saturated Fat 1 1/2g
- Trans Fat 0g)
- Cholesterol 45mg
- Sodium 1520mg
- Total Carbohydrate 11g (Dietary Fiber 3g
- Sugars 6g)
- Protein 23g Percent Daily Value*
- Vitamin A 20%
- Vitamin C 50%
- Calcium 4%
- Iron 15% Exchanges
- 1/2 Other Carbohydrate
- 1 Vegetable
- 3 Lean Meat Carbohydrate Choices