Serves: 4
Total Calories: 341
1. Combine soy sauce, water and cornstarch set aside.
2. In a large skillet or wok over high heat, stir-fry half of the beef in 1 tablespoon of oil until browned. Remove and repeat with remaining beef, adding more oil as needed. Remove beef and keep warm.
3. Add onions, celery and green pepper to pan stir-fry until crisp-tender, about 34 minutes. Return beef to pan. Stir soy sauce mixture and add to pan.
4. Cook and stir for 2 minutes or until sauce is thickened and bubbly. Add tomatoes heat through.
This Green Pepper Steak recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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