Pepper Steak(Low-Fat)

• 2 lb. round steak, trimmed of fat
• 1 1/2 lb. fresh tomatoes or 1 can (28 oz.) tomatoes
• 2 tsp. beef bouillon granules or 2 cubes bouillon, dissolved in 1/2 c. hot water
• 1 tsp. meat tenderizer
• 2 Tbsp. water
• 1 Tbsp. oil
• 3 cloves garlic, minced
• 2 Tbsp. Worcestershire sauce
• 1 medium onion, sliced
• 4 large green or red bell peppers, cut in 1/2-inch strips

1. Trim all fat from steak and cut steak across the grain into 1/8-inch strips.
2. Place in bowl, sprinkle with meat tenderizer and about 2 tablespoons water.
3. Set aside while preparing vegetables. Drain tomatoes, reserving liquid, and cut into wedges or peel and wedge fresh tomatoes.
4. In large nonstick skillet, brown meat strips in 1 tablespoon oil over high heat for about 5 to 6 minutes. Drain off excess fat.
5. Add garlic and saute 1 minute.
6. Add dissolved bouillon, Worcestershire sauce, sliced onions and reserved tomato liquid.
7. Cover and simmer until meat is tender, 30 to 40 minutes.
8. Six minutes before serving time, add tomato wedges and pepper strips to meat mixture.
9. Cook over medium-high heat until crisp and tender.
10. Serve immediately.
11. (Can be served with steamed rice.)

round steak, fresh tomatoes, beef bouillon granules, tenderizer, water, oil, garlic, worcestershire sauce, onion, green

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509583 (may not work)