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Yield: 4 servings
| | | Cooking spray |
| 3 | lb | Boneless top round steak |
| | | Thinly sliced |
| 1½ | lg | Bell pepper thinly sliced |
| 2/3 | cups | Water |
| 1 | teaspoon | Beef boullion |
| 2 | tablespoon | Teriyaki sauce |
| 1 | md | Garlic clove |
| 1 | tablespoon | Plus 1 t cornstarch |
| 1½ | md | Tomato thinly sliced |
| 2 | cups | Hot cooked rice |
| 1 | md | Onion, thinly sliced |
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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 2/3 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.
Your Low Fat Pepper Steak From Carol Creel is ready. Bon appetit!
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