Recipe provided by Chef Devin Alexander: Weight Watchers Smart Ones
Ingredients:
1 ½ pounds trimmed top round steak, cut into ½ inch thick strips
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon salt
3 ½ teaspoons extra virgin olive oil, divided
1 ½ cups ½ inch-wide, 2-inch-long sweet onion strips
1 ¼ cups ½ inch-wide, 2-inch-long green bell pepper strips (about 1 large pepper)
1 teaspoon minced fresh garlic
2 cups canned crushed tomatoes
1 ½ tablespoons low-sodium soy sauce
Directions:
- Place the steak in a medium bowl. Add the black pepper, garlic powder, and salt. Toss to season the steak evenly. Let stand for 10 minutes.
- Place a large nonstick saucepan over high heat.
- When the pan is hot, put in 1 teaspoon olive oil.
- Add half of the steak and brown it on the pan.
- Add another teaspoon of olive oil, then the remaining steak.
- Brown that on all sides. Remove from the pan.
- Turn the heat to medium, and then add the remaining 1 ½ teaspoons olive oil, onion, bell pepper, and garlic. Cook, stirring occasionally, until just tender, about 5 minutes.
- Return the steak to the pan, and then stir in the tomatoes and soy sauce.
- Turn the heat back to high. When the liquid reaches a boil, cover the pan and turn the heat to low. Simmer, stirring occasionally, until the meat is tender enough to fall apart with a fork, about 1 ½ hours.
- Serve immediately, or refrigerate in an airtight container for up to 3 days.
