Slow Cooker Pepper Steak
Recipe from Betty Crocker

Flavors of ginger and soy sauce blend during slow cooking to make a delicious beef dinner.

Slow Cooker Pepper Steak

by 26  people

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Servings: 6
Prep Time: 15 mins
Total Time: 7 hrs 30 mins
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  • 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 
  • 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.
Nutrition information
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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