One of my favorite things about summer is that I get to enjoy all of my favorite Jersey produce. I swear I go to the produce market at least once a week and buy TONS of fruits and veggies for canning and roasting and making jams, you name it.
So, recently, I had a bunch of bell peppers and figured I’d do something with them, but what? I thought, well, pepper steak is the obvious choice, right Then I realized…wait.. after all these years, do I not have a go-to pepper steak recipe??? What is going on??? Clearly I needed to remedy this!
I was originally thinking of using my wok, but then I figured it would be a lot easier to just throw it into the slow cooker and let it cook all afternoon. Perfect! This is a version of a recipe from All Recipes and it’s absolutely delicious. If you’re a fan of pepper steak, then this one is for you! Also, if you still don’t have a slow cooker, what are you waiting for? No time like the present!
2 lbs beef sirloin, London broil top round, or flank steak, cut into 2 inch strips
3 tbs vegetable oil
1 onion, sliced
2 large green bell peppers, sliced
2 large red bell peppers, sliced
1 (14.5 oz) can stewed tomatoes, with liquid
3 tbs soy sauce
1 tsp white or brown sugar
Salt, pepper, and garlic powder to taste
2 cups beef stock, divided
2 tbs corn starch
So, recently, I had a bunch of bell peppers and figured I’d do something with them, but what? I thought, well, pepper steak is the obvious choice, right Then I realized…wait.. after all these years, do I not have a go-to pepper steak recipe??? What is going on??? Clearly I needed to remedy this!
I was originally thinking of using my wok, but then I figured it would be a lot easier to just throw it into the slow cooker and let it cook all afternoon. Perfect! This is a version of a recipe from All Recipes and it’s absolutely delicious. If you’re a fan of pepper steak, then this one is for you! Also, if you still don’t have a slow cooker, what are you waiting for? No time like the present!
2 lbs beef sirloin, London broil top round, or flank steak, cut into 2 inch strips
3 tbs vegetable oil
1 onion, sliced
2 large green bell peppers, sliced
2 large red bell peppers, sliced
1 (14.5 oz) can stewed tomatoes, with liquid
3 tbs soy sauce
1 tsp white or brown sugar
Salt, pepper, and garlic powder to taste
2 cups beef stock, divided
2 tbs corn starch
In a large skillet, over medium heat, sear the beef strips in oil until brown on both sides. Do this in batches so as not to crowd the pan. While the beef is searing, place all other ingredients in a slow cooker, except the beef stock and corn starch. After removing the last of the beef from the skillet, pour 1 cup of stock into the pan and use a wooden spoon to scrape up any brown bits. Add that liquid to the slow cooker. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. After the cooking is done, make a slurry with the corn starch and remaining cup of beef stock. Add to slow cooker. Let it continue to cook and thicken. Serve over rice, riced cauliflower, or mashed potatoes.
Tips:
This makes a very saucy pepper steak. If you’d prefer less sauce, just cut the stock down to 1 cup total.
If you’ve never tried riced cauliflower, you should! It’s as easy as buying any other frozen vegetable, and it absolutely works instead of rice, especially for those of us who happen to be counting carbs. Just sauté in a skillet with a little butter. Delish!
Tips:
This makes a very saucy pepper steak. If you’d prefer less sauce, just cut the stock down to 1 cup total.
If you’ve never tried riced cauliflower, you should! It’s as easy as buying any other frozen vegetable, and it absolutely works instead of rice, especially for those of us who happen to be counting carbs. Just sauté in a skillet with a little butter. Delish!
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