Crockpot Pepper Steak

20 Oct

Another fly-by, gang. Another week of keeping my head above water, culminating in coordinating a camp-out for 80-some Cub Scouts, moms, dads, and siblings. We’ll talk about that next week–how I shop for that many kids and adults so nobody starves or complains (much).

Today, I’m sharing a fiddled-with recipe we all enjoyed. OK, the kids whined a lot about the peppers, which are apparently toxic to those under the age of really old, but I ignore that. *eye roll* DH and I loved it and the kids ate the steak and noodles, and thus it is deemed successful. The four of us ate this for two nights–it’s a lot of food.

You need:
2 pounds beef steak (I used London Broil because it was on sale)
garlic powder
1/4 cup beef broth
1 tbsp cornstarch
1/4 cup chopped onion (I used Vidalia)
2 large red bell peppers, sliced into strips
1 14.5 oz can stewed tomatoes, undrained
2 tbsp soy sauce (low-sodium)
1 tbsp Worcestershire sauce
1 tsp sugar

Slice your steak into strips, about 1/2 inch thick. Sprinkle them with garlic powder and let them sit while you heat up a large skillet over medium heat.

Coat the pan with olive oil, lay the strips down, and brown them on both sides–you are not going for cooked here. Only brown on the outside. Remove them to your slow cooker with tongs (no grease, please).

Add in your onions and peppers.

Stir together the broth and cornstarch to make a slurry. Pour that into your slow cooker, and add the tomatoes, soy sauce, sugar, and Worcestershire sauce. Cover and cook on high for 4 hours or low for 6-8 hours. Serve over rice or egg noodles.

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