Kristen's Recipes

1 T. EE Olive Oil
2 T. Balsamic Vinegar
1 T. Worcestershire Suace
1 T. Dijon Mustard
2 cloves Garlic, minced
1 lb. Flank Steak
1 T. cracked Black Pepper
1/2 tsp. Salt
1 C. Chicken Broth
1 medium Onion, cut into 1/4″ thick rings

In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once. Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5 – 6 minutes per side (for medium-rare).Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 – 5 minutes per side. Add the remaining brother as needed to prevent the onions from sticking. Thinly slice the steak across the grain; serve with the onions.

Yield: 4 servings
Calories: 239
Fat: 12g
Fiber: 1g

1 small Red Onion, quartered
1/3 C. Balsamic Vinegar
1/4 C. Capers, drained
2 T. chopped fresh Oregano
3 cloves Garlic, minced
1 1/2 lb. Flank Steak
Salt & Pepper

Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix in in a bowl with the vinegar, capers, oregano, and garlic. Combine ¼ cup of this mixture with the slivered onions and set aside. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight. Heat the grill, or broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4″ from the heat source. Remove the meat from the marinade, and place on the grill over direct heat, or on an over rack set in teh broiler pan. Discard the marinagde. Grill, or broil, for 4 – 5 minutes per side for medium-rare. Let stand for 5 minutes before slicking. Place the meat on a platter and pour the resered onion mixture over the steak.

Yield: 6 servings
Calories: 176
Fat: 9g
Fiber: 1g

A South Beach Recipe that is high calorie and high fat as per any non low-carb plan.

3 1/2 lb. Prime T-Bone Steak
1/3 C. minced fresh Garlic
1 C. chopped Parsley
1 C. chopped Basil
Salt & Pepper
1 C. EE Olive Oil

Season the steak with the garlic, parsley, and basil. Add salt and pepper to taste. Drizzle the steak with the olive oil and marinate for 24 hours. When ready to cook, heat the grill and cook the steak for 1 hour over medium heat, turning every 10 minutes. While grilling, preheat the oven to 400°F. When the mean is ready, remove it from the grill and let it stand for 20 minutes. Roast the meat in the oven for 10-to-30 minues, depending on how you like it. One hour on the grill and 10 minutes in teh oven yields a medium-rare meat. A meat thermometer should register 145°F for medium-rare. Slice the steak and drizzle it wiht some of the olive oil marinade (now at room temperature).

Yield: 6 servings
Calories: 590
Fat: 45g
Fiber: og

1 lb. lean Beef, such as sirloin
1/2 T. Olive oil
1 can ( 10 3/4 oz) Campbell’s Healthy Request Condensed Tomato Soup
3 T. soy sauce
1 T. vinegar
1 tsp. garlic powder
3 C. fresh or thawed frozen broccoli flowerets
1/4 tsp. red pepper flakes
4 C. hot cooked rice

Slice beef into very thin strips. In skillet over medium-high heat, heat oil. Add beef and stir-fry until brown and juices evaporate. Add soup, soy, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve over rice.

Yield: 4 servings
Calories: 441
Fat: 9g
Fiber: 2.9g

2 T. Chili Powder
3 tsp. Dried Oregano Leaves
1 tsp. Cumin
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Onion Powder
1/4 tsp. Cayenne Pepper
1 lb. Boneless Top Sirloin Steak, trimmed
1/4 C. Light Sour Cream

In a small bowl, combine chili powder, oregano, cumin, salt, pepper, onion powder, and cayenne; mix well. Brush both sides of the beef with water. Sprinkle seasoning mixture over both sides; with fingers rub into beef. Preheat the broiler. Place the beef on a broiler pan; broil 4 to 6 inches from the heat. Cook 9 to 12 minutes or until beef is of desired doneness, turning once. Let stand 5 minutes before serving. To serve, cut beef diagonally into thin slices. Top each serving with 1 T. sour cream.

Yield: 4 Servings
Calories: 144
Fat: 4.25g
Fiber: 0g

2 tsp. cracked black pepper
4 (4-oz.) beef tenderloin steaks, trimmed (1 inch thick)
1/4 tsp. salt
1/2 C. port or other sweet red wine
1/2 C. fat-free less-sodium beef broth
1 T. chilled butter, cut into small pieces

Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside. Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 C.. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.

Yield: 4 servings
Serving size: 1 steak and 1 T. jus

Calories: 257
Fat: 12g
Fiber: 0g

8 oz. thinly sliced lean deli corned beef
1 lb. small red potatoes (about 8 potatoes), thinly sliced
1 C. thinly sliced leek (about 1 medium)
1 (10-oz.) bag angel hair slaw
1 T. vegetable oil
6 T. red wine vinegar
2 tsp. spicy brown mustard
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

Cut corned beef slices crosswise into thin strips; set aside. Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside. Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.

Yield: 4 servings
Serving size: 2 C.

Calories: 218
Fat: 5.9g
Fiber: 4.2g

1 2-lb. boneless beef top round steak, cut 1-1/2-inches thick
1 8-oz. can crushed pineapple (juice pack)
2 T. finely chopped green onion
2 T. reduced-sodium teriyaki sauce
1 tsp. bottled minced garlic
1 tsp. grated fresh ginger

Trim fat from steak. Please steak in a self-sealing plastic bag set in a shallow dish. Drain pineapple, reserving juice. Cover and refrigerate pineapple for sauce. For marinade, in a small bowl, stir together the reserved pineapple juice, green onion, teriyaki sauce, garlic, and ginger. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, reserving the marinade. Place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat until desired doneness, turning once halfway through broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) Meanwhile, for sauce, in a small saucepan, combine the reserved marinade and pineapple. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Cut steak into serving-size pieces. Top with sauce.

Yield: 6 – 8 servings
Serving Size: 4oz. meat + 1 T. Sauce

Calories: 186
Fat: 4g
Fiber: 0g

2 T. all purpose flour
1/2 tsp. dried oregano, crushed
1/4 tsp. dried rosemary or marjoram, crushed
1/4 tsp. pepper
12 oz. lean cubed steaks
Nonstick spray coating
2 stalks celery, sliced
1 medium carrot, thinly sliced
1 large leek, sliced or 1 medium onion, sliced
1/2 C. water
2 cloves garlic, minced
1/2 tsp. instant beef bouillon granules
2 large tomatoes, chopped
2 T. dry red wine or water
1 T. tomato paste

In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper. Coat both sides of meat pieces with flour mixture. Spray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat. Add celery, carrots, leek or onion, water, garlic, and beef bouillon granules to skillet. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add tomatoes, wine and tomato paste to the skillet. Cover and simmer about 2 minutes more or till the meat and vegetables are tender.

Yield: 4 servings
Calories: 189
Fat: 5g
Fiber: 3g

1/2 C. Cabernet Sauvignon
1/3 C. sugar
1/4 C. soy sauce
3 slices fresh ginger (each the size of a quarter)
2 cloves garlic
1 fat-trimmed beef tri-tip (about 2 lb.)

In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce. With the flat side of a knife, crush ginger and garlic. Add to wine mixture. Wipe beef with a damp towel and put in bag, seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day. Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece. Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes. Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 C., about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat. Slice meat thinly across the grain and accompany with sauce.

Yield: 6 servings
Calories: 263
Fat: 7.8g
Fiber:0g

1 lb. top Sirloin
1 Onion, sliced
1 Bell Pepper, sliced
1 C. quick Cooking Brown Rice, uncooked
2 medium Carrots, sliced
1 (16oz) can diced Tomatoes, not drained
1 2/3 C. Beef Broth
1/2 C. Red Wine
1 tsp. chopped Garlic
1/2 tsp. Oregano
1/2 tsp. Basil

Preheat oven to 350 degrees. Cut meat into serving pieces. Spray a 4 quart covered casserole with non-stick cooking spray. Add the meat and the remaining ingredients. Cover and bake for 1 1/2 hours.

Yield: 4 servings
Serving Size: 1 1/2 C.

Calories: 316
Fat: 6g
Fiber: 4.3g

1 C. finely chopped red potato
1 C. finely chopped onion
1 C. beef broth
1/4 tsp. ground cumin
1/4 tsp. ground allspice
1/4 tsp. black pepper
1/2 lb. boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 T. finely chopped cilantro
1 T. Cornstarch
1 T. cold water
36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)

Combine first 9 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool. Preheat oven to 400 degrees. Place 2 baking sheets in oven for about 10 minutes. Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk. Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 T. beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture. Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400 degrees for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

Yield: 6 servings
Serving Size: 6 Empanadas

Calories: 207
Fat: 3.6g
Fiber: 1.6g

Note: So so good. TOO good. You’ll want to eat 3 or 4 servings instead of just one. Worth the work, at least every once in a while.

8 oz lean beef or turkey (90%)
1/2 C. sliced mushrooms (one 2.5 oz jar), drained
1/2 C. chopped green bell pepper
1/2 C. chopped onion
1/3 C. sliced ripe olives (optional)
1 3/4 Hunt’s Tomato sauce – 15 oz can
1 T. sugar Twin or Sprinkle Sweet (optional)
1 tsp. Italian seasoning
1 can Pillsbury refrigerated buttermilk biscuits – 7.5 oz can
1/3 C. reduced-fat cheddar cheese, shredded
1/3 C. reduced-fat mozzarella cheese, shredded

Preheat oven to 350 degrees F. Spray an 8×8 inch baking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in tomato sauce, Sugar Twin, and Italian seasoning. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded Cheddar and mozzarella cheese evenly over the top. continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes.

Yield: 6 servings
Serving Size: 4″ x 2.66″ piece

Calories: 215
Fat: 7g
Fiber: 2g

Notes: Beth Anne posted this recipe over at On Our Weigh.

1 can (20 oz.) pineapple chunks, in juice
1 T. grated fresh ginger
1 T. soy sauce
1/4 C. chopped fresh cilantro
3/4 lb. round steak, thinly sliced on diagonal
1 tsp. vegetable oil
1 clove garlic, finely chopped
1/2 tsp. cornstarch
1/2 C. fresh green beans, trimmed
1 sweet red pepper, thinly sliced
1 T. chopped canned green chiles
2 scallions, chopped

Drain pineapple, reserving 1 C. chunks, 1/2 C. juice. Save remaining chunks, juice for other recipes. Combine 1/2 C. pineapple juice, ginger, soy, cilantro and meat in bowl. Cover bowl; marinate for 15 minutes. Heat oil in large nonstick skillet. Add garlic; sauté 30 seconds, until fragrant. Remove meat from marinade; add to skillet; stir-fry 5 minutes, until just cooked through. Remove meat; keep warm. Mix together remaining marinade and cornstarch in bowl. Add beans, pepper, chiles and marinade mixture to skillet; stir-fry 4 minutes or until vegetables are crisp-tender and mixture is thickened. Stir in 1 C. pineapple chunks, scallions and meat; heat through.

Yield: 4 servings
Calories: 184
Fat: 8g
Fiber: 1g

12oz. Boneless Top Sirloin
3 T. Lime Juice
1/2 tsp. Coriander
1/2 tsp. Chili Powder
1 Green Pepper, sliced
1 Onion, sliced
Salsa, as desired

Cut meat into 1” strips. Mix lime juice with coriander and chili powder and pour over meat. Set aside to marinade for up to three hours. Meanwhile, slice vegetables; add to meat mixture and stir. Stir-fry meat and vegetables over a medium high heat in a nonstick skillet until done. Serve in Tortilla or over rice.

Yield: 4 servings
Serving Size: 3oz. Beef and 1/4 Vegetable mixture

Calories: 177
Fat: 5.8g
Fiber: .8g

1 3- to 3-1/2-pound boneless beef sirloin roast, cut 1-3/4 inches thick
1/4 tsp. pepper
2 cups lightly packed basil leaves, snipped
8 to 10 cloves garlic, minced (2 T.)
2 tsp. olive oil

Make five or six 5-inch-long slits along the top of the roast, cutting almost through it. Sprinkle with pepper. Combine basil and garlic in a medium mixing bowl; stuff mixture into the slits in meat. Tie the meat with heavy-duty string to hold slits closed. Drizzle with olive oil. To grill, arrange medium coals around a drip pan in a grill with a hood. Test for medium-low heat above the pan. Place meat on grill rack over drip pan but not over coals. Insert a meat thermometer; lower the grill hood. Grill for 45 minutes to 1-1/2 hours or until the meat thermometer registers the desired temperature (140 degrees F for rare, 155 degrees F for medium, 165 degrees F for well done). Add more coals as necessary. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). To oven-roast, place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F; roast for 35 to 45 minutes more or until thermometer registers 140 degrees F or the desired doneness. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). Place meat in a shallow container; cover and chill 2 to 24 hours. To serve, place meat on a cutting board and cut into slices. Makes 10 to 12 servings.

1 pound boned sirloin steak, cut into 1/4-inch strips
1 garlic clove, minced
3 cups sliced bok choy
1/4 cup thinly sliced green onions
1 cup diced tomato
1/3 cup beef stock
3 T. low-sodium soy sauce
1 T. oyster sauce
1/8 tsp. pepper

Combine beef and garlic in a bowl; chill 10 minutes. Place a large nonstick skillet over medium-high heat until hot. Add beef mixture, sauté 5 minutes or until beef is done. Remove beef from pan; keep warm. Combine bok choy and green onions in skillet; sauté for 2 minutes. Add remaining ingredients; simmer 3 minutes or until slightly thick.

1lb thin-cut sirloin
1 clove of garlic, minced
1T. Soy Sauce (low-sodium)
1/4 C. water
1 C. Green Pepper, cut into one-inch pieces
1 C. Chopped Onion
1/4 C. celery, chopped
2 T. Cornstarch
2 C. water
1 Tomato cut in wedges
3-4 C. cooked rice

Brown beef in skillet; add garlic and cook until the garlic is yellow. Add soy sauce and 1/4 cup water; cover and cook for 45 minutes. Add all vegetables except tomatoes; cook for 10 minutes. Stir in cornstarch blended in two cups water. Add tomatoes and cook without stirring another five minutes. Serve over rice.

1 pound beef top round steak or sirloin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces
1 clove garlic, minced
1 T. cooking oil (optional)
6 cups torn fresh spinach
1/3 cup sliced water chestnuts, drained

Orange Sauce:

1 T. cornstarch
1 tsp. sugar
1 tsp. instant beef bouillon granules
1 tsp. finely shredded orange peel
1/2 cup orange juice
1 T. soy sauce

Partially freeze meat. Thinly slice meat across the grain into bite-size strips. Combine all orange sauce ingredients; set aside. Spray a wok or 12-inch skillet with nonstick spray coating. Heat over medium-high heat. Stir-fry onions and garlic for 1 minute; remove from wok. If necessary, add a little broth. Stir-fry meat for 2 to 3 minutes or till done. Push meat away from center of wok. Stir Orange Sauce and pour into the center of wok. Cook and stir till thickened and bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve over rice or noodles.

Yield: 4 servings

Calories: 257
Fat: 6.8g
Fiber: 3.7g

Notes: I used fresh tangelos for the half cup of juice, and splenda instead of sugar in the orange sauce. Hubby and I both enjoyed this recipe a lot. I had it over spaghetti squash, he gagged at the thought of squash and wrapped his portion in a couple or tortillas, despite the fact it was supposed to be more Asian than tortillas would permit 😉

1/3 C. Soy Sauce
1/2 C. Water
2 T. Brown Sugar
1 tsp. Ginger
1/2 tsp. Garlic Powder
1 lb. Top Sirloin, cut into 1” cubes.

Mix soy sauce, water, brown sugar, ginger, and garlic powder in a shallow bowl. Add beef and marinate for 1-2 hours in the refrigerator. Start the barbecue at this point. Drain beef and discard marinade. Thread beef on skewers and place on hot grill. If using wooden skewers, soak them in water while marinating beef. Close hood and cook for 4 minutes. Turn skewers and cook another 3-6 minutes, until done to your liking.

1 (8-ounce) package presliced mushrooms
1 cup dry red wine
1 pound boneless top sirloin steak (about 3/4 inch thick)
Cooking spray
1 cup chopped green onions
1/4 cup chopped fresh parsley, divided
1-1/2 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 tsp. balsamic vinegar
4 garlic cloves, minced
1 (10-1/2-ounce) can beef consomme
1 (8-ounce) can no-salt-added tomato sauce

Combine the presliced mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in the refrigerator for 30 minutes, turning occasionally. Remove the steak from bag, reserving marinade. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan. Combine the onions, 2 T. parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 T. parsley.

Yield: 4 servings
Serving size: 3 oz. beef and 1/2 cup sauce

Calories: 229
Fat: 6.6g
FIber: 1g

1/2 cup red wine vinegar
1/4 cup soy sauce
3 tsp. Dijon mustard
2 cloves garlic, finely chopped
1 1/2 pounds flank steak
1 cup non-fat sour cream
2 T. prepared horseradish
freshly ground black pepper
1 T. chopped scallions or chives

In a shallow bowl, combine the vinegar, soy sauce, 2 tsp. of Dijon mustard and garlic. Add the flank steak and coat it well with the marinade. Cover and refrigerate for 30 minutes or overnight. Preheat the broiler or grill. In a small bowl, combine the remaining tsp. of mustard, sour cream and horseradish. Season to taste with salt and pepper. (This sauce can be prepared in advance and stored in the refrigerator for up to 3 days.) Broil the steak on each side until medium-rare, about 6 minutes per side. (The steak can be cooked in advance, stored in the refrigerator for up to 2 days and served slightly chilled or at room temperature.) Let the steak rest for 3 or 4 minutes before thinly slicing it on the bias. Garnish the sliced steak with scallions or chives and serve with the horseradish sauce.

Serving Size: 3 to 4 slices
Calories: 232

1 1lb. Lean, Boneless Sirloin Steak
2/3 C. Light Beer
1/4 C. Lemon Juice
2 Clove Garlic, minced
¾ tsp. Hot Sauce
4oz. Crumbled Blue Cheese
1 T. Lemon Pepper Seasoning
Nonstick Cooking Spray

Trim fat from steak. Cut a large pocket in steak, cutting to, but not through, remaining three sides. Place steak in large shallow dish. Combine beer, lemon juice, garlic and hot sauce; pour over steak. Cover and marinate in refrigerator for 8 hours, turning steak occasionally. Remove steak from marinade and discard liquid. Place cheese in steak pocket, spreading evenly through. Secure opening with wooden picks. Press lemon pepper seasoning onto both sides of steak. Coat grill rack with nonstick cooking spray, place on grill over medium hot coals and grill steak 6-7 minutes per side.

3/4 pound beef top round steak
2 small potatoes, halved and thinly sliced
1/2 cup beef broth
2 tsp. cornstarch
3/4 cup chopped onion
3/4 cup chopped green pepper or sweet red pepper
1 tsp. curry powder
1 medium tomato, coarsely chopped

Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth and cornstarch. Heat a wok or skillet over medium-high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add a splash of beef broth to wok. Add beef and curry powder. Stir-fry 2 to 3 minutes or till beef is done. Push beef from center of wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through.