Slow Cooker Pepper Steak

By pressurecooker

Cherry tomatoes are stirred in just before serving to add a burst of freshness to this Asian-style one-dish meal

Ingredients

• 1 pound boneless top round steak, all visible fat discarded, cut into thin strips
• 2 cups fat-free, low-sodium beef broth
• 1 medium red bell pepper, cut into 1-inch strips
• 1 medium green bell pepper, cut into 1-inch strips
• 1/2 medium onion, cut into 1-inch strips
• 2 T soy sauce
• 1 tsp toasted sesame oil
• 1 cup uncooked instant brown rice
• 1 cup cherry tomatoes, whole or halved

Preparation

Step 1

In a 3 1/2 to 4 quart slow cooker, stir together the beef, broth, bell peppers, onion, soy sauce, and sesame oil. Cook, covered, on low for 6 to 8 hours, or on high for 2 to 3 hours.

If using the low setting, change it to high. Quickly stir in the rice. Cook for 5 minutes, or until rice is tender.

Just before serving, stir in the cherry tomatoes.