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Slow-Cooked Pepper Steak

"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.
6-8 ServingsPrep: 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.
© Taste of Home 2009 Tasteofhome Logo

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Slow-Cooked Pepper Steak (continued)

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.
© Taste of Home 2009 Tasteofhome Logo