1\/2 lb. flank steak
\n1\/2 medium onion, sliced (1 C.)
\n2 carrots, thinly sliced (1 C.)
\n2 cloves garlic, crushed
\n1\/2 medium green bell pepper, sliced (about 1 C.)
\n1 141\/2-ounce can whole tomatoes with sauce (13\/4 C.)
\n1 tsp. dried oregano
\n1\/2 C. sliced pimentos
\nSalt and freshly ground black pepper<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 338
\nFat: 13g
\nFiber: 6.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n