Friday, September 26, 2008

Slow-Cooked Pepper Steak

This is an oldie, but definitely a goodie in our family. Mom's been making this recipe for year's out of the Taste of Home magazine. We just had it tonight, actually, and I had to share it with you all. So delicious. We serve our's on white rice, though instead of noodles.

Slow-Cooked Pepper Steak

1-1/2 to 2 pounds beef round steak
2 tablespoons vegetable oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up
1 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon cornstarch
Cooked noodles or rice

Cut beef into 3-in. x 1-in. strips brown in oil in a skillet. Transfer to a 3-qt. 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. Yield: 6-8 servings.


LeeAnn said...

I miss you!
I wanted to let you know I have a regular blog now. I still have the food blog too.