Pepper Steak Slow Cooked Recipes

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.

Steps:

• Place roast, onion and peppers in a 5-qt. slow cooker. Add water and garlic. Cook, covered, on low until meat is tender, 6-8 hours., Remove beef to a cutting board. Transfer vegetables and cooking juices to a large saucepan. Bring to a boil. In a small bowl, mix cornstarch, soy sauce, sugar and ginger until smooth; stir into vegetable mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
• In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
• Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
• In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

Steps:

• Sprinkle beef with garlic powder.
• Heat oil in a large skillet over medium heat. Add beef strips; cook and stir in batches until browned, 5 to 7 minutes. Transfer to a slow cooker.
• Stir water and beef bouillon together in a small bowl until dissolved. Add cornstarch and mix to dissolve. Pour mixture into the slow cooker. Stir in tomatoes, onion, soy sauce, and sugar.
• Cook on Low until flavors blend, about 6 hours, adding bell peppers during the last hour. Season with black pepper.

Steps:

• Heat the oil in a large skillet over medium heat. Add the steak strips, and quickly brown on both sides, adding the garlic to the steak while it cooks. Transfer the steak and its juices to a slow cooker. Add the onion, soy sauce, salt, pepper and sugar. Cover, and cook on Low for 6 to 8 hours, until the meat is fork tender.
• One hour before the end of the cooking time, add the green peppers. Stir together the cornstarch and cold water. Pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.