Wednesday, February 11, 2009

Recipe: Slow Cooker Pepper Steak

I just made this recipe for the first time last night and it's divine. I served it over egg noodles, but it could also be served with rice. This is a hearty, juicy dish, and because the meat cooks all day in the crock pot, it is incredibly tender. The only thing I would change is to leave out the 1 tsp. of salt, or cut it in half. There is plenty enough salt with the bouillon and soy sauce, so adding more salt was overkill. Still, it was delicious!


2 lbs beef sirloin, cut into 2" strips
garlic powder to taste
3 Tbs vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 Tbs cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 oz.) can stewed tomatoes, with liquid
3 Tbs soy sauce
1 tsp white sugar
1 tsp salt (I would delete this salt)

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, brown the seasoned beef strips in the vegetable oil. Transfer to slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. (Note: I mixed all liquids together first, then added to beef)

Cover, and cook on High for 3-4 hours or on Low for 6-8 hours.

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