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Pepper Steak in a Slow Cooker


Add a little Asian flair to this great recipe and let it simmer away

Pepper steak is a long-time favorite for many. When you put it in the slow cooker, you can walk away until the last few minutes. Add a thickening sauce, boil the noodles and it's ready to serve.

Pepper Steak in a Slow Cooker
(approximately 6 servings)

2 pounds round steak
2 tablespoons cooking oil
¼ cup soy sauce
1 large onion, chopped
1 garlic clove, minced
1 teaspoon sugar
1/s teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground ginger (fresh is best)
1 can diced tomatoes (with liquid)
2 green bell peppers, cut into thin strips
2 jalapenos, cut into thin strips (optional - or replace with your favorite hot Asian peppers)
½ cup cold water
1 Tablespoon cornstarch

Prepared egg noodles or rice

Cut beef into thin, short strips and season with a little black pepper and Worcestershire sauce. Place in refrigerator for 1 hour. Remove and bring to room temperature. Brown meat in oil in a skillet. Place in slow cooker and set to high.

Combine soy, onion, garlic, sugar, salt, black pepper, ginger, and liquid from tomatoes. Cook for about 5 hours or until meat is tender. Add tomatoes, bell peppers, and jalapenos and cook for 1 more hour.

Make a paste with cornstarch and cold water. Stir into slow cooker until mixture thickens. Serve with noodles or rice.

 

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