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Slow-Cooked Pepper Steak Recipe
Slow-Cooked Pepper Steak Recipe photo by Taste of Home

Slow-Cooked Pepper Steak Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds beef top round steak
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 1/4 cup reduced-sodium soy sauce
  • 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

Nutritional 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.

Directions

  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.
  2. 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.
Originally published as Slow-Cooked Pepper Steak in Taste of Home April/May 1994, p23

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Slow-Cooked Pepper Steak

AVERAGE RATING
   (55)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (6)
3 Star
 (2)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 9, 2014

My husband doesn't like green pepper so I used both red and yellow, my family loved it!

MY REVIEW
Reviewed Aug. 3, 2014

This Is wonderful! I used a round roast, as that is what I had in hand, and the canned diced tomatoes. It turned out so good, and I will make this again. Served mine with buttered noodles. Yummy!

MY REVIEW
Reviewed Jul. 28, 2014

Great flavors blended in,,, my husband (who is wonderful, but picky when it comes to food) loved it,,, used a red and yellow pepper~ brown sugar to make the tomatoes less tart~served with buttered noodles, and applesauce~good deal!

MY REVIEW
Reviewed May. 24, 2014

If you are looking for a good and easy slow cooker recipe this one is for you. I tried this out in 1994 when it was first published Taste of Home. I've been a fan of it ever since then. The soy sauce gives it a great taste. I don't like ginger so I leave it out. I also use diced tomatoes since they are available and flavorful anytime of the year.

MY REVIEW
Reviewed Mar. 29, 2014

I thought this was a very nice and easy recipe. Taste was great; I will certainly make this again.

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