Slow Cooker Pepper Steak Recipe
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Flavors of ginger and soy sauce blend during slow cooking to make a delicious beef dinner.
Ingredients
- 1 1/2 pounds boneless beef round steak
- 2 medium onions, cut into 1/4-inch slices
- 1 clove garlic, finely chopped
- 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
- 1 cup Progresso® beef flavored broth (from 32-ounce carton)
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 medium green bell peppers, cut into 3/4-inch strips
- 2 medium tomatoes, cut into eighths
- 6 cups hot cooked rice
- 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.
- Calories 390 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 1270mg; Total Carbohydrate 55g (Dietary Fiber 3g, Sugars 4g); Protein 32g. Daily Values: Vitamin A 10%; Vitamin C 35%; Calcium 4%; Iron 25%. Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat. Carbohydrate Choices: 3 1/2.
- Percent Daily Values are based on a 2,000 calorie diet
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