Slow Cooker Pepper Steak
I found this recipe in a Taste of Home magazine. This one was contributed by Sue Granholz of Columbus, Wisconsin. I've seen this same recipe published several times. We've been enjoying it for over 15 years because it's quick and easy. Today I needed quick and easy for dinner.
1 1/2 to 2 pounds beef round steak (I sometimes use other inexpensive cuts of beef instead)
2 Tbsp. cooking oil
1/4 cup soy sauce
1 cup onion, chopped
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ground ginger
4 tomatoes cut into eighths or 1 -- 16 oz. can diced tomatoes with liquid
2 large green peppers, cut into strips
1/2 cup cold water
1 Tbsp. cornstarch
Cut beef into 3" x 1" strips, brown in oil in skillet. Transfer to slow cooker. Combine the next 8 ingredients (UNLESS you are using fresh tomatoes. You want to add fresh tomatoes with the cut green peppers for the last hour of cooking.) Pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add green peppers (or fresh tomatoes) and cook another hour.
Combine the cold water with the cornstarch to make a paste. Stir liquid into slow cooker and cook on high until thickened. Serve over noodles or rice.
(I often have to pick out the peppers since they don't agree with me. They do add a lot of flavor. I also often add a dash of red pepper flakes to kick up the heat since we like things rather spicy.)
1 1/2 to 2 pounds beef round steak (I sometimes use other inexpensive cuts of beef instead)
2 Tbsp. cooking oil
1/4 cup soy sauce
1 cup onion, chopped
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ground ginger
4 tomatoes cut into eighths or 1 -- 16 oz. can diced tomatoes with liquid
2 large green peppers, cut into strips
1/2 cup cold water
1 Tbsp. cornstarch
Cut beef into 3" x 1" strips, brown in oil in skillet. Transfer to slow cooker. Combine the next 8 ingredients (UNLESS you are using fresh tomatoes. You want to add fresh tomatoes with the cut green peppers for the last hour of cooking.) Pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add green peppers (or fresh tomatoes) and cook another hour.
Combine the cold water with the cornstarch to make a paste. Stir liquid into slow cooker and cook on high until thickened. Serve over noodles or rice.
(I often have to pick out the peppers since they don't agree with me. They do add a lot of flavor. I also often add a dash of red pepper flakes to kick up the heat since we like things rather spicy.)
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