From The Kitchen Of Rachelle Underwood

Tuesday, June 8, 2010

Slow Cooker Pepper Steak

This is another one of my favorite slow cooker dinners. This recipe is very easy, and not time consuming. I love that you can buy the cheapest meat, and this dish tastes like you have used top sirloin because the meat gets so tender. This recipe has an Asian taste to it because of the soy and ginger. Do not leave out the ginger, it really is what makes this dish. You can get this going in the morning, and have dinner ready for you in the evening. I love that! This also makes great leftovers...

Slow Cooker Pepper Steak

1 1/2 pounds boneless beef round steak
2 medium onion, cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp finely chopped ginger root or 1/4 tsp ground ginger
1 c. beef broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 c. cold water
2 bell peppers, cut into 3/4 inch strips
3 tomatoes, cut into eighths
6 cups cooked, hot rice

Remove fat from beef, and portion beef into 6 pieces. Spray large skillet with cooking spray, over medium high heat. Cook beef in the skillet, about 8 minutes on each side, until browned on each side. In a 3-4 quart slow cooker, place beef, onions, garlic and ginger root. Pour beef broth and soy sauce over the meat. Cover, and cook on low for 7-9 hours or until beef is tender. In a small bowl, mix together water, and cornstarch. Gradually add this to the beef mixture, along with the bell peppers. Increase heat to high, cover and let cook for 10-12 minutes, or until slightly thickened. Stir in tomatoes, cover and let cook for 3 minutes. Serve over hot cooked rice.

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