Peppers And Steak For Crock Pot Food

CROCK POT PEPPER STEAK

Steps:

• Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
• Heat the oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 5 minutes (no need to cook it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
• To the skillet where you were just cooking the beef, add the onions. Increase the heat to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck on the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes, then transfer the onions to the slow cooker with the beef.
• To the slow cooker, add the green and red bell peppers (see recipe note) and tomatoes. In a small bowl or a large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
• Cover and cook on LOW for 6 to 7 hours, until the beef is tender (you can also make this recipe on HIGH, cooking it for 3 to 4 hours, though I find the beef comes out more tender on low heat).
• In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. The pepper beef will still be saucy, but it should resemble a thick, rich gravy. Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes to taste. Serve hot with prepared brown rice and a sprinkle of green onion.

CROCK POT PEPPER STEAK & ONIONS

Steps:

• Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
• Transfer the chuck steak to a large crock pot.
• Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
• Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
• Stir well and cook on high for two hours.
• After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
• Serve over rice or buttered egg noodles.

SLOW-COOKER PEPPER STEAK

Steps:

• Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

CROCK POT PEPPER STEAK

Steps:

• Sprinkle strips of sirloin with garlic powder to taste.
• Heat vegetable oil in a large skillet over medium heat, brown beef strips.
• Transfer beef to crock pot.
• Crush and mix bouillon cube with hot water until dissolved, then stir in cornstarch until dissolved.
• Pour into the crock pot with meat.
• Add red pepper flakes, onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on low for 6 to 8 hours.
• ** If you would like to thicken the sauce for gravy, mix 1 TBS cornstarch with some water and stir into crock pot 1/2 hour before complete cooking time.

DELICIOUS CROCK POT PEPPER STEAK

Steps:

• cut the round steak thinly into strips. You can alternatively use chuck roast.
• Brown the meat in a skillet, sprinkle it with the garlic powder while browning.
• When steak strips are browned, add 1 cup of water (or the liquid from the can of bean sprouts), the soy sauce, and the beef bouillon cube. Transfer this to a crock pot and cook them on high for a couple of hours.
• While the strips are cooking and tenderizing, Roughly chop the peppers into pieces about an inch square. You should end up with around four cups of peppers. Also chop the onions into large pieces about an inch square, and cut the carrot into matchstick pieces about an inch long. (the carrot is really mostly for color).
• After the meat has cooked for two hours, it will be quite tender. Add the peppers and onions and carrot and cook until they are as done as you like them. It will take between 1-2 hours depending on how crispy you like them.
• When they have reached the desired crispness or doneness, add the bean sprouts and stir them inches.
• Serve with chow mein noodles sprinkled on top, or over rice. The sauce really doesn't need thickening, but if you wish to thicken it, stir in 1/2 cup of cold water mixed with a tablespoon of cornstarch to thicken it.

SO EASY PEPPER STEAK FOR THE CROCK POT

Steps:

• Trim fat from meat. Cut meat into 8 serving size pieces. Lightly sprinkle with salt and pepper.
• Place meat in a 3 1/2 or 4-quart slow cooker.
• In a medium bowl, combine undrained tomatoes, tomato paste, and hot pepper sauce; pour over meat. Top with frozen vegetables.
• Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours.
• Serve over your choice of noodles, rice, or mashed potatoes.

PEPPER STEAK CROCK POT

Steps:

• Cut steak into 1/2 inch strips.
• Combine flour& pepper.
• Toss with beef to coat thoroughly.
• Add to crock pot with onions, leek, garlic, and 1/2 of the peppers. Stir.
• Combine tomatoes, beef base, soy sauce, and Worcestershire sauce.
• Pour over beef and onion/pepper mixture to moisten well.
• Cover& cook on low 8 hours.
• Can go to 12hr if needed.
• At about 7 hours of cook time add rest of peppers.
• cook approx 1 hr more.
• Serve over Rice.

CROCK POT PEPPER STEAK

Steps:

• Cut Green Peppers.
• In crock pot mix stew meat, Ragu sauce, tomato paste, green peppers, sugar and onion powder.
• Cook on low-medium heat for 7 hours.
• Serve over white rice.

SLOW-COOKED PEPPER STEAK

Steps:

• 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.