Slow Cooked Pepper Steak

by Cathy Sampson

Servings: 6 servings

INGREDIENTS

1-1/2 to 2 lb. beef round steak
2 tbsp. cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
4 tomatoes, wedged
1 can tomatoes, undrained
2 green bell peppers, sliced
1/2 cup water
1 tbsp. cornstarch
Hot cooked noodles or cooked rice

INSTRUCTIONS

Cut beef into 3x1--inch strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.

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Tagged: beef, greenpeppersteak, maincourses add tags

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