Saturday, September 10, 2011
Asian Style Pepper Steak
Ready, set, GO! That's how I feel when our back to school routine starts. I'm already missing our lazy summer days filled with poolside fun and surprise get-a-ways. A small part of me likes getting back to a set schedule, I guess. VERY small.
I have taken on a part time job at my daughter's preschool and while I adjust to this addition to our already busy schedule, I decided to try some new set it and forget it slow cooker meals. I found this asian style pepper steak on Allrecipes and adapted it slightly. It was picky eater approved and will definitely be making the regular rotation in our house. I thought I would share it for those of you, who like me, are looking to free up some time during those crazy hours right before dinner!
Prep ahead Plan: Mix all ingredients in the slow cooker insert the night before and refrigerate.
Slow Cooker Asian Style Pepper Steak
2 pounds beef sirloin strips*
2 teaspoons garlic
1 cube beef bouillon
1/4 cup hot water
1 Tablespoon cornstarch
1 onion chopped
1 green pepper, cut into strips
1 red pepper, cut into strips
1 can (14.5 ounce) stewed tomatoes, with juice
3 Tablespoons soy sauce
1 teaspoon sugar
1. Sprinkle garlic over meat and place in a slow cooker insert that has been sprayed with cooking spray.
2. Mix bouillon with warm water and add in the cornstarch. Pour over meat.
3. Add remaining ingredients to pot and cook on low for 8 hours. Serve over rice.
* To add a layer of flavor, sear beef on both sides in a couple tablespoons of oil. I didn't do this but it was recommended. Also, the peppers were very soft after 8 hours of cooking. If you can, toss the peppers in 2-3 hours before the steak is done instead.