Slow-Cooked Pepper Steak

Name: Slow-Cooked Pepper Steak
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
Yield: 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

After a long day working in our greenhouse raising bedding plants, I enjoy coming in to this hearty beef dish for supper. It's one of my favorite meals. — Sue Gronholz, Beaver Dam, Wisconsin

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

Directions

Cut beef into 3x1-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 until meat is tender, for 5-6 hours. Add tomatoes and green pepper; cook on low until vegetables are tender, about 1 hour longer.
Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 20-30 minutes. Serve with noodles or rice.
Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth or water if necessary.

Nutrition Facts

1 cup beef mixture: 232 calories, 8g fat (2g saturated fat), 64mg cholesterol, 639mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

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

Reviews

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Average Rating:

hchambers

Apr 29, 2019

This was good and is great for days when you do not have a lot of time to make dinner.
saw-whet

Feb 24, 2018

This is a good and tasty recipe. I put the vegetables into the slow cooker with the beef and let everything cook all day. When thickening the sauce, I leave the lid off of the slow cooker and let some of the liquid evaporate.
xlsalbums

Mar 12, 2017

This was actually quite flavorful. Easy to make. We really liked it and I will make it again!
sarah2830

Jul 27, 2016

Excellent! So easy to prepare & my Husband loved it!
hicks91

Jun 8, 2016

My mother introduced this to me. So mouthwatering I can never wait for it to be done. I've used canned tomatoes and also rotel.
KarenKeefe

Mar 28, 2016

Incredible dish and so easy to make! I used top sirloin steak but didn't change another thing! Will be a keeper in our household!
timmel

Sep 21, 2015

I make this regularly. Serve over rice and with wheat rolls and corn. Only change I make is using tomato sauce instead of diced because of the picky eaters in my house.
chefk7

Jan 23, 2015

I have this on a regular basis....I make it exactly the way the recipe says and it always turns out perfectly. I serve mine over hot fluffy rice. My husband and son love it, and the leftovers (if any) are really good. Great dish!
sharivw

Aug 9, 2014

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

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!