Halloween is a good time break out the crock pots and slow cookers and enjoy this easy, hearty and delicious pepper steak recipe. Whether you work or run errands all day, coming home to a hot meal like pepper steak in the crockpot beats take out any day of the week, all year round.
If you don’t have red or yellow onion, use what you have on hand. Same goes for the bell peppers. Use all green or red if that’s what you have. There’s an array of colored peppers out in the markets right now. The Lexington Co-op (807 Elmwood Ave., Buffalo NY 886-COOP) has locally grown orange and purple peppers that can be substituted in this recipe for pepper steak in the crock pot.
Pepper steak in the crock pot recipe
2 to 3 pounds sirloin tip steak or bottom round steak
2 Tbsp. vegetable or canola oil
1/4 cup soy sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
1 tsp. granulated sugar
1 large sweet red or yellow onion, chopped
1 garlic clove, minced
3 large green and/or red bell peppers, cut into strips
1/2 pound white or baby bella mushrooms, cleaned and sliced OR 2 cans sliced mushrooms, drained
1/2 cup cold water
1 Tbsp. cornstarch
3 cups hot cooked noodles or 3 cups hot cooked rice
Cut beef into 3×1-inch strips; brown in oil in skillet over medium heat. Transfer beef and juices to crock pot.
Combine next 7 ingredients in a small bowl and pour over beef in the crockpot.
Cover and cook on LOW for 5 to 6 hours until meat is tender.
Add green pepper strips; cover and cook on LOW for 40 minutes .longer. Add sliced mushrooms; cover and cook on LOW for 20 minutes.
Combine cold water and cornstarch in a small bowl to make a slurry; stir into liquid in crockpot. Cook on HIGH until thickened, approximately 15 to 20 minutes. Turn off heat, allow to sit 5 to 10 minutes before serving over over hot noodles or rice. Yield: 6 to 8 servings
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