Hello & welcome to Crockpot Wednesday, hosted by Debbie @ Dining w/ Debbie . Thsi is my first time playing in this meme..."hello" to those of you I already know & "nice to meet you" to those of you I don't.
For today's post, I am sharing a pepper steak recipe. Now this is not your typical Chinese pepper steak... this recipe has a more tomatoey flavor. Good but if you're craving standard Chinese fare, you probably won't be happy w/ this recipe. I Americanized it even more & served it on top of garlic & chive mashed potatoes.
Crockpot Pepper Steak
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
salt & pepper
3 tablespoons vegetable oil
1 tbp beef base
1/2 cup hot water
2 tablespoons wondra flour
1 large onion, sliced
2 large bell peppers, sliced (I used red & yellow this time)
1 (14.5 ounce) can diced tomatoes, with liquid
1/2 tsp crushed red pepper flakes
1/2 cup soy sauce
1/4 cup worcestershire
1 tbp minced garlic
1 teaspoon white sugar
1.Sprinkle strips of sirloin with garlic powder & salt & pepper, to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.Deglaze skillet w/ hot water (or chicken or beef broth...even wine) & scrape up brown bits...stir in beef base. Pour into the slow cooker with meat. Stir in stewed tomatoes, soy sauce, crushed red pepper, garlic, worcestershire & sugar.
3.Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Add onions, bell peppers & wondra the last hour, if cooking on high & the last hour & a half, if cooking on low.
For more crockpot recipes, visit Debbie's Crockpot Wednesday post.