Beef & Beans


1-1/2 pounds boneless round steak cut in bite size pieces or strips

1 tablespoon prepared mustard

1 Tbsp of olive oil

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 garlic clove, minced

1-2 cans (14-1/2 ounces each) diced tomatoes, (I enjoyed the fired roasted)

1 medium onion, chopped

1-2 beef bouillon cubes

1 can (16 ounces) kidney beans, rinsed and drained

1/4 cup of water

Hot cooked brown rice


Cut steak into thin strips or bite size if its not already. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat.

In a non stick skillet heat olive oil over medium hi heat. Add your steak and stir. Cover and keep your eye on it. Cook and stir for about 5-8 minutes or until desired doneness.

Stir in beans; tomatoes, onion and bullion cubes. Add the 1/4 cup of water, stir and cover. The sauce will thicken while all flavors marry.

Serve over brown rice and enjoy!

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