Tuesday, August 2, 2011

Asian Pepper steak

This was the first real meal we made in our 'new' house. We made 1/2 the recipe, but made all the sauce, since we like extra. We really liked it. We didn't have bean sprouts for the topping, and didn't miss them.
Asian Pepper steak
Rachael Ray

3 pounds beef sirloin
Extra virgin olive oil , for searing(we didn't have a working cooktop, so didn't do this step)
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated (we used ground)
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 can tomato sauce (8 ounces)
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice

For the topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice it into 1-inch-thick strips.

Place the sliced steak into the slow cooker bowl, then dust the meat with cornstarch and mix it around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the slow cooker, then place a lid on top and cook on high for 4 hours or on low for 6 hours.

When you are ready to serve, in a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add a pop of freshness and texture.
Serve on top of the cooked rice.

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