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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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