Slow Cooker Pepper Steak
Flavors of ginger and soy sauce blend during slow cooking to make a delicious beef dinner.
Recipe from Betty Crocker
7 hrs 30 mins
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
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.
Per Serving: cal. (kcal) 390, Fat, total (g) 5, chol. (mg) 65, sat. fat (g) 2, carb. (g) 55, fiber (g) 3, sugar (g) 4, pro. (g) 32, vit. A (IU) 486, vit. C (mg) 21, sodium (mg) 1270, calcium (mg) 40, iron (mg) 5, Vegetables () 1, Starch () 3, Other Carb () 1, Very Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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