Beef and garden vegetable stovetop stew

1/2 lb minute steak or other thin steak, sliced into strips
1 large onion, chopped
1 small to medium diced zucchini, fresh from the garden preferably (around 1 cup).
large handful of cleaned garden green or yellow beans, cut into 1/2 inch pieces
1 red bell pepper, cut into strips
1 tbs olive oil
1 tbs Spike Salt Fee All Natural Seasoning
garlic powder
onion powder
Brag's liquid aminos (I use the spray bottle, but use the equivalent of 1/4 tsp)
1 cup salt-free beef broth (the kind I use by president's choice has about 90 mg of sodium per cup, nutritional info calculated based on that)
3 large cloves garlic, minced
black pepper

1. fry onions in the olive oil until tender. Add garlic and cook for a minute more. Add bell pepper strips, zucchini, beans, and beef strips and sauté over medium-high heat. Add dry seasonings and stir well, coating all.

2. Add beef broth and bring to a simmer, cover and cook until vegetables are cooked, around 15 minutes or so. Should be a bit saucy. Add liquid aminos at the end, stir, and serve with a nice pita bread or buttered crusty bread

Cal 148

fat 6 g

cholesterol 32 mg

sodium 78 mg

potassium 478 mg

carbs 9.2 g

fiber 2.3 g

protein 15 g