Fructose Free Gluten Free Beef Pizzaiola
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Learn more āIngredients
4 servings
- 4 beef cube steaks or thin-cut round steaks (about 6 oz each)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 garlic cloves, thinly sliced
- Ā½ tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- Ā½ cup dry white wine broth or chicken broth
- 1 tsp dried oregano
- Ā½ tsp dried basil
- ā cup pitted kalamata olives, halved
- 2 tbsp capers, drained
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the steaks dry with paper towels and season both sides with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the steaks in a single layer and sear for 2ā3 minutes per side until deeply browned. Transfer to a plate and set aside ā they will finish cooking in the sauce.
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