Crock Pot Pepper Steak

Crock Pot Pepper Steak.

I’m interrupting Series of Blue to bring you dinner. Pull up a chair, sit at my table, and join me for this delicious dish served over a bed of rice. We have lots to catch up on. Afterwards, there’ll be dessert because…well, hon…there’s always room for dessert.

Crock Pot Pepper Steak

Ingredients

2 pound pepper steak strips

3 Tablespoons olive oil

1 Tablespoon corn starch

2 Tablespoons cold water

1 beef bouillon cube

1/4 cup hot water

3 Tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

dash pepper, ginger and garlic powder

1/2 cup onion chopped

2 large green peppers (or a mix of peppers), seeded and cut into strips

1 (14 1/2 ounce) can stewed tomatoes with liquid

honey to drizzle

Directions:

1. Rinse pepper steak and pat dry. In a skillet, heat olive oil over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
2. In a small bowl, blend cornstarch with cold water until smooth.
3. In a separate bowl, blend hot water with crushed beef bouillon cube.
4. Stir soy sauce, sugar, salt, pepper, ginger and garlic powder into bouillon mixture.
5. In 3- to 4-quart slow cooker, layer beef, onions and stewed tomatoes.
6. Pour bouillon mixture on top of layers. Pour cornstarch on top of bouillon mixture.  Add peppers.  Drizzle honey on on top of that.
7. Cover; cook either on Low heat setting 6 to 8 hours or until beef is tender, or High setting for about 3 hours and then turn to Low for approximately another 2 hours.  
8. Test beef for doneness and tenderness. Length of cooking time will depend on thin/thickness of steak to be cooked.

Yield:  4 servings.

Sources:  bettycrocker.com  and joyofkosher.com

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