Wednesday, February 13, 2013

Crock Pot Pepper Steak

I made this for dinner one day. Started it about 8:30 and it was done by 4:40. The meat was falling apart tender! I used 2 green peppers since I had them on hand. We liked this.

Crock Pot Pepper Steak

http://www.thecountrycook.net


2 lbs round steak or sirloin tip steak, cut into 2-inch strips (see notes below)
1 tsp. garlic powder
2 tbsp. vegetable oil
1 beef bouillon cube
1/4 cup hot water
1 tbsp. cornstarch
1/2 tsp. red pepper flakes
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 small yellow onion, sliced
1 can stewed tomatoes, with liquid(Beth used crushed)
3 tbsp. teriyaki or soy sauce
1 teaspoon white sugar

Heat up vegetable oil in a large skillet over high heat. You want to get that oil heated up good.
Sprinkle strips of beef with garlic powder.

Brown beef strips on both sides. They should be sizzling when you put them in the pan.
It should only take about a minute per side. Do not cook through, just brown the outside.

Once they are all browned, transfer beef to crock pot.
In a small bowl, crush and mix bouillon cube with hot water until dissolved.  Then stir in cornstarch until dissolved. Pour into the crock pot with meat.

Add stewed tomatoes, red pepper flakes, Teriyaki (or soy) sauce and sugar.  Give it all a quick stir.  Then cover and cook on on low for 6 to 8 hours.

During the last hour of cooking, add in your sliced peppers and onions.  Cover and cook for additional hour.  Serve over rice.

Cook's Notes: Remember when you cut a steak to slice it against the grain for the most tender cut.   You could also use London broil or flank steak.

If you want the sauce in this to be thicker, just add another cornstarch slurry to it.
Mix a tbsp. of water with a tbsp. of cornstarch. Add to the crock pot, stir, then turn on high and cook until thickened.

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