Slow-Cooked Pepper Steak Recipe

Slow-Cooked Pepper Steak Recipe
Photo by: Taste of Home
Rating

94% would make again

"After a long day in our greenhouse raising bedding plants for sale, I appreciate coming in to this hearty beef dish for supper," says Sue Gronholz of Beaver Dam, Wisconsin.

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  • 6-8 Servings
  • Prep: 10 min. Cook: 6 hours

Ingredients

  • 1-1/2 to 2 pounds beef round steak
  • 2 tablespoons canola oil
  • 1/4 cup soy sauce
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up
  • 1 large green peppers, cut into strips
  • 1/2 cup cold water
  • 1 tablespoon cornstarch
  • Cooked noodles or rice

Directions

  • Cut beef into 3-in. x 1-in. strips brown in oil in a skillet. Transfer to a 3-qt. slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours. or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer.
  • Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 176 calories, 6 g fat (1 g saturated fat), 48 mg cholesterol, 639 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.

Slow-Cooked Pepper Steak published in Taste of Home April/May 1994, p23

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Reviews for Slow-Cooked Pepper Steak (4)

Slow-Cooked Pepper Steak Recipe

Slow-Cooked Pepper Steak

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Sep. 19, 2009 by Leearnold

Loved this. Cheap and flavorful. Fam loved it. Great left overs too. Even better the next day.

Reviewed on Jan. 26, 2009 by Lucajb

I have used this recipe for years. Its always a crowd pleaser. It is an easy recipe to add your own touch to.

Reviewed on Dec. 02, 2008 by badkitty

I love this recipe-very delicious! I like to add both canned and fresh peeled tomatoes to this recipe.

Reviewed on Oct. 20, 2008 by tlg216

This recipe always gets raves when I serve it. Without fail, people ask me to share this recipe. Thanks to Sue Gronholz who submitted this one several years ago.

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