Strips of beef chuck roast are simmered to a tasty tenderness in this super skillet dish sent by Kin Shea, Wethersfield, Connecticut. Good cuts for this recipe are boneless top blade roast or boneless arm or shoulder pot roast.
1 inch Boneless beef chuck roast , cut into 1/4 strips
2 tablespoon Olive oil
1 Large onion, cut into wedges
1 Medium green pepper, julienned
1 Medium sweet red pepper, julienned
3 Garlic Cloves, Minced
2 tablespoon Butter
1 can Stewed tomatoes
1 tablespoon Dried Basil
1 teaspoon Sugar
0.5 teaspoon 1 garlic salt
0.25 teaspoon Pepper
Hot cooked rice
Nutrition value
59
calories per serving
5 g Fat1 g Protein2 g Carbs2 g FiberOther
Current Totals
5 g Fat
1 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
2 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
24 mg
Iron
1 mg
Vitamin A
183 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
18 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
1 mg
Phosphorus
18 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
