Italian-Style Pepper Steak

MAKES: 4 servings

START TO FINISH: 20 minutes

2 medium red bell peppers, cut into thin bite-size strips

½ cup chopped onion

2 garlic cloves, minced

1 tablespoon cooking oil

12 ounces beef tenderloin (choose the leanest cut), cut ½-inch thick

1/8 teaspoon salt

¾ cup reduced-sodium beef broth

1 ½ teaspoons snipped fresh oregano

2 medium tomatoes, seeded and chopped

In a large skillet, cook peppers, onion and garlic in hot oil for about 4 minutes, or until crisp-tender. Remove pepper mixture from skillet. Cut steak into 4 serving-size pieces and sprinkle with salt. Cook steak in hot oil over medium heat until desired doneness, turning once. Transfer steak to a platter; keep warm. Stri broth and oregano into skillet. Bring to a boil. Simmer, uncovered, over medium heat about 2 minutes, stirring to loosen any browned bits. Stir in pepper mixture and tomatoes. Serve over steak.

NUTRITION FACTS PER SERVING:

193 calories

21g protein

8g carbohydrate

9g fat (2g saturated)

2g fiber