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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A Cooking Baker

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