Pepper Steak

This is delicious. I couldn’t believe it the first time I made it. Even my toddler eats it up and asks for seconds (she also calls is sketti, so maybe she’s not the best reference LOL) This is truly the easiest way to make pepper steak. There’s a little bit of prep work involved, but it’s easy too. Just takes some planning.
Here is how I do it:
Take 1 1/2-2 lbs. beef round steak, cut in 3″ x 1″ strips (against the grain). Lightly brown this beef in 2 T. oil in saucepan and transfer to a 5 quart crock pot.

Combine 1/4 cup soy sauce, 1 garlic clove, 1 cup of chopped onions, 1 teaspoon of granulated sugar, a pinch of salt, 1/4 teaspoon of ground black pepper, 1/4 teaspoon ground ginger (sometimes I use 1/2 t. or more because we love ginger) in a small bowl. Stir and pour this mixture over the meat. Cover and cook on low 5-6 hours.

Cut 2 large green bell peppers (or colored bell peppers work too) in strips. Place in a zip lock bag and put in fridge until later.

Now dice two cups of tomatoes or use a 16 ounce can diced tomatoes (I add can diced tomatoes with garlic or onions for more flavor sometimes) and set to the side for later.

At the 5 hour mark add peppers and tomatoes to meat in crockpot and cook mixture 1 hour longer.

After an hour if the mixture is too soupy combine 1/2 cup water and 1 tablespoon of corn starch to make a paste. Stir into crockpot and cook on high until thickened (about 10 minutes).

Serve over rice (or noodles if prefered).

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