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Brittany Pitschman

Pepper Steak

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Cook Time 4 hours 10 minutes
Course: Entrée
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 ½ to 2 lbs. Beef Round Steak cut into 1” inch strips
  • 1 Garlic Clove minced
  • 1 large Onion chopped
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ¼ tsp Fresh Ginger grated
  • 1 tsp Sugar
  • ¼ cup Soy Sauce
  • 2 Green Peppers cut into thin strips
  • 4 Tomatoes cut into eighths or 1 1-lb. can Whole Tomatoes
  • 1 1 lb. can Bean Sprouts drained
  • 1 tbsp. Cornstarch
  • ½ cup Cold Water

Equipment

  • 4 Quart Gourmet Slow Cooker Set

Method
 

  1. Preheat the 4 Quart Stock Pot on the range top over medium heat for 2 to 3 minutes.
  2. Add sliced steak and brown (about 10 minutes). Transfer the stock pot to the Slow-Cooker Base.
  3. Combine garlic, onion, salt, pepper, ginger, sugar and soy sauce in a small bowl. Pour over meat.
  4. Cover and simmer on heat Setting #2 for 4 hours. One hour before serving, add green pepper, tomato and bean sprouts.
  5. Increase the heat to Setting #4 to thicken. Combine cornstarch and water in a small bowl. Stir into liquid and thicken. Keep warm for serving on Setting #1.