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Ingredients
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1 tablespoon olive oil
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¼ pound beef skirt steak, cubed
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1 medium yellow onion, diced
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1 medium green bell pepper, diced
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1 tablespoon salted butter
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1 teaspoon minced garlic
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4 cups diced fresh tomatoes
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3 cups sliced okra
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1 cup water
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1 tablespoon chicken bouillon base
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½ teaspoon seasoned salt
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¼ teaspoon garlic powder (Optional)
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1 pinch salt and freshly ground black pepper to taste
Directions
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Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
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Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.
Cook's Notes:
You can use plain salt instead of seasoned.
Substitute frozen okra for fresh, if preferred.
Nutrition Facts (per serving)
170 | Calories |
9g | Fat |
17g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 170 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 17% |
Cholesterol 17mg | 6% |
Sodium 740mg | 32% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 6g | 20% |
Total Sugars 8g | |
Protein 8g | 15% |
Vitamin C 65mg | 72% |
Calcium 97mg | 7% |
Iron 2mg | 9% |
Potassium 796mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.