Slow-Cooker Pepper Steak
Winter is the season of the crock pot, so we’ve put a one of these fabulous appliances into every single vacation rental we manage. With this in mind, why don’t you try out this incredibly delicious, unbelievably easy beef dish on your next ski trip to Winter Park?
This yummy feast will feed a hungry party of six.
2 pounds beef sirloin, sliced into 2 inch strips.
½ cup onion, chopped
2 large green peppers, chopped
1 can (14.5 oz) stewed tomatoes
3 tablespoons soy sauce
3 tablespoons vegetable oil
1 teaspoon white sugar
1 teaspoon salt
¼ cup hot water
1 cube beed boullion
Garlic powder to taste
Sprinkle strips of sirloin with garlic powder to taste. Heat the vegetable oil in a large skillet, over a medium heat, and add the beef strips. When browned, transfer the beef to your crock pot. Mix your bullion cube with the hot water and stir to dissolve; then add the cornstarch and also mix until disolved. Pour the liquid over the meat in the crock pot. Stir in the onion, green peppers, stewed tomatoes, soy sauce, sugar & talk. Cover and cook on low for 6 to 8 hours (or on high for 3 – 4 hours if you are limited for time). Serve with rice or egg noodles