Monday, January 23, 2012

Recipe of the week-- week 2!

Our crock pot remains on overdrive, and this is a new recipe I found this week. Everyone loved it! This was slightly more complicated than I usually attempt, but Ron assures me it was worth it! :)


Slow Cooker Pepper Steak and rice



INGREDIENTS

1 1/2 pounds beef sirloin, cut into 2 inch strips
Garlic powder to taste
2 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
1 large green bell pepper, roughly chopped
1 large red bell pepper, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid (I subbed crushed tomatoes because we are not tomato fans) ;)
3 tablespoons soy sauce

1 teaspoon white sugar
1 teaspoon salt




DIRECTIONS

1.   Sprinkle strips of sirloin with garlic powder to taste. In a large skillet, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.  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.
3.  Cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours. Serve over 1/2 cup of cooked brown rice.

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