Aunt Bee's Pepper Steak

March 26, 2014

Sometimes, I forget how much we like a recipe until we have it again and this was definitely one of those times. This is great for a night when you aren't EXACTLY sure when everyone is going to be able to sit down for dinner. You can keep it covered and simmering away on the stove (stirring occasionally) for as long as you need. This recipe features Tony Chachere's creole seasoning. It is one of my favorite pre-made seasoning blends to use. We served this over rice, but it would

2 lbs Top Sirloin, trimmed and sliced against the grain
2 Tbsp Butter
3 cloves of garlic, finely chopped
2 cups beef broth
1 (28 oz) can crushed tomatoes (or) 2 (15 oz) cans diced tomatoes with juice
1/4 cup reduced sodium Soy Sauce
1/2 tsp Tony Chachere's Creole Seasoning
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 TBSP corn starch
1/4 cup cold water

Melt Butter in a large nonstick Skillet. Brown sirloin strips for about 5 minutes over med/high heat. Add chopped garlic, Bell Peppers and Onion slices. Cook for 1 minute more, stirring constantly. Add...
See the full directions on my site

Nutritions

Calories
622

Sodium
1599mg
66% DV

Fat
31g
48% DV

Protein
51g
102% DV

Carbs
27g
9% DV

Fiber
7g
29% DV