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.
0.17 inch Boneless beef chuck roast , cut into 1/4 strips
0.33 tablespoon Olive oil
0.17 Large onion, cut into wedges
0.17 Medium green pepper, julienned
0.17 Medium sweet red pepper, julienned
1/2 Garlic Cloves, Minced
0.33 tablespoon Butter
0.17 can Stewed tomatoes
0.17 tablespoon Dried Basil
0.17 teaspoon Sugar
0.08 teaspoon 1 garlic salt
1/25 teaspoon Pepper
As required Hot cooked rice
Nutrition value
59
calories per serving
5 g Fat1 g Protein2 g Carbs2 g FiberOther
Current Totals
Fat
5g
Protein
1g
Carbs
2g
Fiber
2g
MacroNutrients
Carbs
2g
Protein
1g
Fiber
2g
Fats
Fat
5g
Vitamins & Minerals
Calcium
24mg
Iron
1mg
Vitamin A
183mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
18mcg
Vitamin B12
< 1mcg
Vitamin C
9mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
25mg
Manganese
1mg
Phosphorus
18mg
Selenium
2mcg
Zinc
< 1mg
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