Monday, October 17, 2016

Slow Cooker Pepper Steak

Interestingly, the kid who meticulously picks out any evidence of vegetables in most of his meals suggested this one for the meal plan recently.  While shocked, I was glad to oblige.  It's ridiculously simple, and everyone likes it!

Slow Cooker Pepper Steak 

1-1/2 – 2 lb. beef round steak, cut into smaller pieces
¼ c. soy sauce
1 c. chopped onion
2 garlic cloves, minced
1 tsp. sugar or honey
½ tsp. salt
¼ tsp. pepper
¼ tsp. ground ginger (you can also use fresh)
4 tomatoes, chopped or 1 16 oz. can diced tomatoes with liquid
1 green & 1 red bell pepper, cut into strips
2 tbsp. corn starch or arrowroot powder (reserve)
1 pkg. egg noodles or rice to serve

Slice round steak into strips or bite-sized pieces.   If you're feeling fancy, you can sear the meat in a skillet before adding to the slow cooker (adjust time accordingly) to add a little flavor. Add the next 8 ingredients, then cover and cook on low about 5 hours,  or until meat is tender.  I think traditionally, you'd add the peppers in, too, and they would break down nicely like the tomatoes.  I've added them later - I kind of like to taste them, so I usually throw them in with an hour or so to cook before serving - in the photo, you can see I had just added them - but either way works!

To thicken the sauce a bit, whisk 2 tbsp. cornstarch or arrowroot powder into 1 c. cooking liquid then stir into slow cooker, and cook until thickened.  Serve over egg noodles or rice. 

To prepare as a freezer meal:  Cut beef into strips (approx. 3” x 1”).  [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). Include 1 pkg. egg noodles or rice with each bag. Have on hand:  2 T. cornstarch

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