Prep: 10 min. Cook: 15 min.
1-1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
1 teaspoon beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
Hot cooked rice
Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 6-qt. electric pressure cooker; add tomatoes, onion, water and bouillon.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Press cancel. Stir in beans; heat through. Serve with rice.
1 cup: 185 calories, 3g fat (1g saturated fat), 48mg cholesterol, 574mg sodium, 16g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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