Slow-Cooker Pepper Steak
It is too hot to be in the kitchen very long in Oklahoma any time after Memorial Day as our daily temperatures and humidity zap the strength from use pretty quickly. This easy-to-prepare-and-forget-it-recipe is perfect for summer evenings and hearty enough for wintery days too. Using a crock pot liner makes clean up even easy too. Just follow the directions for use on the liner box.
Ingredients
1 1/2lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup beef broth (liquid or 1 bouillon cube dissolved in 1 cup water)
3 tablespoons soy sauce (reduced salt version works fine)
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice (prepare just before serving)
Steps
Remove fat from beef. Cut beef into 6 equal pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over cooked rice.
Tips
Use any combo of bell peppers for added color.
This slow cooker version has the same pretty color as a stir-fry Pepper Steak. Stirring in the tomatoes at the end helps keep their shape and texture.
Garlic and gingerroot can be purchased chopped in jars. Use 1/2 teaspoon chopped garlic when a recipe calls for a clove of garlic. Store jarred garlic and gingerroot in the refrigerator.
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