Slow Cooker Pepper Steak

By Addie

I know this meal doesn't look very pretty in the picture, but trust me: This pepper steak is absolutely delicious. The meat is really flavorful and tender, and the sauce is just amazing. I used a can of crushed tomatoes instead of the whole tomatoes called for in the original recipe, but it worked out just fine. I also skipped the corn starch step, which is why my sauce is a lot thinner than it would have been otherwise. But I really liked the way the sauce soaked down into the rice and flavored it.

If you're looking for a meal that requires very little prep and almost no maintenance and results in something flavorful and satisfying, I think you'll really like this.

Ingredients

• 1 1/2 pounds beef top round steak
• 2 tablespoons canola oil
• 1 cup chopped onion
• 1/4 cup reduced-sodium soy sauce plus 1 can beef broth
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 4 medium tomatoes, cut into wedges or
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 large green pepper, cut into strips
• 1 tablespoon cornstarch
• 1/2 cup cold water
• Hot cooked noodles or rice

Preparation

Step 1

Cut beef into 3-in. x 1-in. strips. In a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce, garlic, sugar, salt, ginger and pepper; pour over beef.

Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green pepper; cook on low 1 hour longer or until vegetables are tender.

Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 20-30 minutes until thickened. Serve with noodles or rice. Yield: 6 servings.