This simple slow-cooker recipe offers up the hearty, savory flavors of traditional pepper steak, but uses a less expensive cut of beef. I like to double this recipe and freeze half for workday lunches Enjoy – your tummy and your wallet will thank you!
Ingredients (Serves 4)
1 1/2 pounds beef stew meat
2 tablespoons vegetable oil
1 cup diced, roasted tomatoes (canned is fine)
1/2 onion, coarsely chopped
1 clove garlic, minced
3 tablespoons water
3 tablespoons soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1 tablespoon cornstarch
1 large bell pepper (any color), cut into bite size squares
Step 1) Heat oil in a large skillet over medium high heat. Working with half of the beef at a time, brown the beef in the skillet for approximately 3 minutes, turning once. Place browned beef in a slow cooker.
Step 2) Add onion and garlic to the same skillet (don’t wash it first!) and saute over medium heat for three minutes. If onion or garlic sticks, add a tablespoon of water and keep stirring.
Step 3) Add sauteed onion and garlic to the slow cooker. Add roasted tomatoes to the slow cooker as well.
Step 4) In the same (still unwashed) skillet, whisk together water, soy sauce, brown sugar, salt, and cornstarch. Bring to a boil over medium heat, whisking constantly until the mixture thickens. This will only take a minute or two.
Step 5) Use a spatula to transfer all of the thickened cornstarch mixture to the slow cooker. Give everything in the slow cooker a quick stir, and cook on low for 6 hours.
Step 6) After 6 hours, stir bell pepper into the slow cooker. Continue to cook on low for an additional 30 minutes or until bell pepper is as tender as you’d like (I like the bell pepper to retain a bit of crispness).
Step 7) Serve over rice, pasta, or mashed potatoes.