Portion Size: 3 oz. meat plus 1 oz. pepper (approx. ½ cup) 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds beef cube steaks	Trim all visible fat
2 large green bell peppers	Wash all produce thoroughly before cutting. Core and slice.
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper.
1 tablespoon oil
1 cup low sodium beef broth
1 tablespoon cornstarch
1/4 cup water

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season beef with salt, garlic powder and pepper.
2	Spray skillet with cooking spray.  Heat skillet over medium high heat until hot.
	Add steaks. Cook 3 to 4 minutes on each side or to doneness.	Temperature check. Minimum Temperature 145°F for 15 seconds
3	Remove steaks from skillet.  Keep warm. .
4	Sauté peppers in skillet until tender crisp.
5	Remove from skillet.  .
6	In same skillet, combine broth, water and cornstarch. Cook until thickened and bubbly, stirring constantly.
7	Add steaks and peppers.  Heat and serve