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Quick Facts

Nutrition Facts

Calories 235
  Calories from Fat 86 (37%)
(15%)Total Fat 10g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(16%)Cholesterol 48mg
(78%)Sodium 1866mg
(22%)Potassium 783mg
Total Carbohydrate 15g
(11%)Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
(45%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pepper Steak Soup


  • 12 oz well-trimmed lean boneless beef top round

  • 1/2 tsp salt

  • 1/2 tsp coarsely ground black pepper

  • 4 cups fat-free beef broth

  • 1/2 cup dry red wine (optional)

  • 1/2 cup tomato sauce

  • 1/4 tsp dried thyme

  • 1 Tbs olive oil

  • 1 medium sweet white onion, halved and thinly sliced

  • 2 green bell peppers, cut into strips

  • 4 cloves garlic, minced

  • 3 Tbs water

  • 1 1/2 cups halved cherry tomatoes

The protein in this hearty soup will help keep those salty-crunchy cravings at bay.


  • Thinly slice the beef on the diagonal into 1/4"-thick slices. Cut large pieces in half. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Set aside.
  • In a large saucepan, stir together the beef broth, wine (if using), tomato sauce, and thyme. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes.
  • Meanwhile, in a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, for 2 minutes, or until browned. Transfer to a clean bowl. Cook the remaining beef.
  • Add the onion, bell peppers, garlic, and the remaining 1/4 teaspoon salt to the skillet. Toss to mix well and add 2 tablespoons of the water. Lower the heat to medium and cook, stirring often, for 10 minutes, or until the vegetables are tender. If the pan gets dry, add the remaining 1 tablespoon water. Add the tomatoes and cook, stirring often, for 5 minutes, or until softened.
  • Add the beef and any juices and the vegetables to the broth mixture. Warm through but don't boil.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.