Pepper Steak

This can also be used for lunch the next day! If there isn’t enough time to shred carrots for lunch the next day serve on a bed of lettuce as a yummy salad.


  • 1 pound round steak cut 1/2 inch thick
  • 2 Tbsp. olive oil
  • 1 medium onion, sliced
  • 1 medium green pepper, sliced
  • dash garlic salt
  • 1/4 cup water
  • 2 cups shredded carrots (about 4 medium carrots)


  1. Cut meat in half lengthwise with a sharp knife, then crosswise into thin slices.
  2.  Brown meat in hot oil, then add onion and pepper; cook 1 to 2 minutes.
  3. Stir in water, and sprinkle on garlic salt, and cook about 5 minutes, stirring constantly.
  4. Serve on a bed of shredded carrots.