Biggest Loser Pepper Steak

By KSexton

Ingredients

• 3 1/2 cups Free-Range Chicken Broth, low sodium
• fresh ground pepper and NuSalt
• 1 cup short-grain brown rice
• 1 tablespoon extra virgin olive oil
• 12 Anaheim peppers
• Pam spray
• 4 5-ounce portions lean beef tenderloin
• 1 vidalia onion, slice thinly
• 5 cloves chopped garlic
• 3 tablespoons balsamic vinegar
• 3 tablespoons cornstarch
• 1/2 cup Trader Joes Fat Free Salt-Free Marinara
• 1/2 cup Evaporated Fat Free Milk
• 1/2 cup chopped fines herbs (parsley, chives, tarragon and chervil)
• pinch cayenne

Details

Servings 4
Adapted from weightwatchers-recipes.net

Preparation

Step 1

1. Bring 2 cups chicken broth to a boil in a medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to a very low simmer and cook for about 1 hour or until rice istender and liquid is absorbed. Fuff rice with fork and toss with olive oil. Keep warm.

2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for about 7 minutes tosteam off
skin. Remove as much charred skin as possible with a paper towel. Seed peppers
and cut
into rings about � inch thick.

3. Heat a large saut�an over medium-high heat. Season steaks with pepper and
NuSalt and
spray pan with Pam. Saute until golden brown, about 4 minutes per side. Remove
steaks
from pan and keep warm.

4. Spray pan with Pam again and add onions. Saute until onions are starting to
become
tender, about 5 minutes. Add garlic and saut�or another minute. Deglaze with
balsamic
vinegar. Add 1 cup chicken stock to the pan and bring to a simmer. Mix remaining �
cup
chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara
and
evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until
vegetables
are tender. Return beef to the pan to reheat, for about 2 minutes. Stir in fines herbs.
Serve
with rice.