VEGGIE STEAK

1 lb round steak, cut into chunks

1/4 cup olive oil
3 tbsp low-sodium soy sauce
1 garlic clove, minced
1/2 tsp salt
1/4 cup water
1 cup green bell peppers, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, cut into 1-inch pieces
1 tbsp cornstarch
1 cup water
2 tomatoes, cut into eighths
hot brown rice for 4, for serving

Brown the beef in the hot oil in a large deep skillet; add garlic and cook until garlic looks yellow.

Add the soy sauce, salt, and 1/4 cup of water to the beef/garlic; cook 45 minutes.

Add the bell pepper, onion, and celery; cook for 10 minutes.

Stir the cornstarch into the 1 cup of water until blended; stir into the meat mixture.

Add the tomatoes to skillet and cook for 5 minutes.

Serve over the hot fluffy brown rice. If you cannot tolerate rice, use cauliflower rice.

File photo shows white rice - diabetics should use brown