Tuesday, March 13, 2012

Slow Cooker Pepper Steak

I love my slow cooker so very, very much. 

I've got lots going on today, and I don't feel like dirtying a ton of dishes, so last night I threw the ingredients for slow cooker pepper steak together, and I'll start it up before we all run in different directions.  This is one of the boy's favorites, served over brown rice.  This can easily be done for a freezer meal - we've done it before.  

Slow Cooker Pepper Steak 

1-1/2 – 2 lb. beef round steak, cut into smaller pieces
¼ c. soy sauce
1 c. chopped onion
1 garlic clove, minced (go ahead and do 2!)
1 tsp. sugar (I left it out, didn’t notice)
½ tsp. salt
¼ tsp. pepper
¼ tsp. ground ginger (I've used fresh, yum!)
4 tomatoes, cut into 1/8’s or 1 16 oz. can diced tomatoes with liquid
1 green & 1 red bell pepper, cut into strips (package separately)

Include 1 pkg. egg noodles or rice with each bag 

Have on hand:  2 T. cornstarch

To freeze:  Cut beef into strips (approx. 3” x 1”).  If you're feeling fancy and want to do more work, brown the beef strips before adding to bag. [Heat 1 T. cooking oil in pan.  Brown strips of meat in pan - taking care not to overcook.  Remove and let cool.] Otherwise, just throw the beef strips into the bag, and no one will judge you. :)  Add the next 8 ingredients, pour over beef.  Include a bag of sliced peppers separately (quart-sized bag).
 To cook:  Thaw meat or add to slow cooker frozen (adjust time accordingly).  Cover and cook on low about 5 hours,  or until meat is tender.  Add peppers, cook on low 1/2-1 hour longer.  (depends on how "crunchy" you like your peppers - if you want, you can add them at the beginning, but they will break down quite a bit)
 Optional: Combine 1 c. cooking liquid 2 T. cornstarch to make a paste, stir into slow cooker, and cook until thickened.  Serve over noodles or rice.

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