Slow Cooked Pepper Steak

We tried this for the first time on Sunday and it was delicious. The sauce was a little strong at first and was even more delicious as leftovers! YUM!


2 lbs. beef round steak
2 T. Olive Oil
1 cup soy sauce
1 small yellow onion, chopped
1 garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
4-5 tomatoes cute into eighths (or 1 can tomatoes-16oz-with liquid, cut up)
2 large green peppers, cut into strips
1/2 cup cold water
1 T. cornstarch
Cooked noodles or rice

Cut beef into chunky strips, brown in oil in a skillet. Transfer to a crockpot. Combine the next seven ingredients; pour over beef. Cover and cook on low for 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 the liquid in the crockpot and cook on high until thickened (thickening takes longer than you think-allow time for this). Serve over noodles or rice.

We had it with brown rice and corn on the cob (mostly because in the summer everything goes with corn on the cob, right?) Enjoy!


Dani said...

Uhhh, I could eat corn on the cob everyday!! :) This looks awesome, have you ever loaded it into a tortilla?

Amy said...

Yes! As leftoevers, we shredded the beef and did it taco syle... it was YUM!