Peppers, Onions And Steak Over Rice - cooking recipe

Ingredients

1/4 c. Crisco shortening or Crisco oil
1 1/2 lb. 1/2-inch thick lean boneless round steak, cut into 2-inch strips
2 cloves garlic, minced
1 (14 1/2 oz.) can whole tomatoes, drained and diced
1 (10 1/2 oz.) can condensed, double strength, beef broth (bouillon, undiluted), divided *
2 medium green bell peppers, cut into 2 x 1/4-inch strips
1 c. sliced green onions and tops
2 Tbsp. cornstarch
2 Tbsp. soy sauce
4 c. hot cooked rice (without salt or fat)

Preparation

Heat Crisco shortening or Crisco oil in large skillet on medium-high heat.
Add steak and garlic.
Cook until browned.
Add tomatoes and one cup beef broth.
Cover.
Simmer 15 minutes.
Stir in green peppers and green onions.
Cover.
Simmer 5 minutes. Combine remaining beef broth, cornstarch and soy sauce.
Stir until well blended.
Add to skillet.
Stir until thickened.
Serve over rice.
Makes 6 servings. Contains 520 calories, fat 19 g (171 cal or 33% of total calories), sat fat 4 g (7% of total calories), carb 47 g, protein 39 g, chol 95 mg and sodium 900 mg (*535).