Thursday, January 12, 2012

Slow Cooker Pepper Steak

I know that all of you are just aching to see another one of the fabulous dishes that my Mother in law made for me while in recovery.  Yeah, I get pretty spoiled when she cooks! The thing I like about this one, is that it is a crock pot recipe.  I have to thanks my sweet Stephanie for taking the picture for me. 

We served this over Coconut Rice.  Though I liked this dish better fresh, it freezes quite nicely. So double your batch and just freeze the leftovers. Thaw, then warm it in the microwave. Yummo!

Slow Cooker Pepper Steak

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

This recipe taken from All recipes


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