Directions:
- Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
- In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
- Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
- Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
- To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.48 Kcal (2104 kJ) | ||
| Calories from fat | 111.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 93.53mg | 31% | |
| Sodium | 1492.66mg | 62% | |
| Potassium | 814.51mg | 17% | |
| Total Carbs | 50.62g | 17% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 47.61g | 95% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 18.3mg | 102% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 73.88 Kcal (309 kJ) | ||
| Calories from fat | 16.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 19% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 31% | |
| Sodium | 219.47mg | 62% | |
| Potassium | 119.76mg | 17% | |
| Total Carbs | 7.44g | 17% | |
| Sugars | 0.25g | 7% | |
| Dietary Fiber | 0.19g | 5% | |
| Protein | 7g | 95% | |
| Vitamin C | 4.5mg | 51% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.7mg | 102% | |
| Calcium | 8.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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