1/2 lb. flank steak
1/2 medium onion, sliced (1 C.)
2 carrots, thinly sliced (1 C.)
2 cloves garlic, crushed
1/2 medium green bell pepper, sliced (about 1 C.)
1 141/2-ounce can whole tomatoes with sauce (13/4 C.)
1 tsp. dried oregano
1/2 C. sliced pimentos
Salt and freshly ground black pepper

Cut meat into paper-thin slices. Heat a medium nonstick skillet on medium-high heat. Spray with nonstick cooking spray. Saute meat about 2 minutes. Remove to a plate. In same pan, saute onion and carrots 3 minutes. Add garlic and bell pepper and saute for an additional 5 minutes. Add tomatoes and oregano. Break up tomatoes with a spoon as they cook. Simmer 5 minutes. Return meat to the pan and mix well. Add pimentos, and salt and pepper to taste. Cook 1 minute. Serve over rice.

Yield: 2 servings
Calories: 338
Fat: 13g
Fiber: 6.4g