Slow cooked pepper steak

Yield: 8 Servings

Measure Ingredient
\N \N 1 1/2 to 2 pounds beef
\N \N Round steak
2 tablespoons Cooking oil
¼ cup Soy sauce
1 cup Chopped onion
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground ginger
4 \N Tomatoes, cut into eighths,
\N \N Or
\N \N One can (16 oz) tomatoes
\N \N With liquid, cut up
2 larges Green peppers, cut into
\N \N Strips
½ cup Cold water
1 tablespoon Cornstarch
\N \N Cooked noodles or rice

Cut beef into 3-in. X 1-in. strips; brown in oil in a skillet.

Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for ⅚ 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.

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