www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Pepper Steak | |||||
| Ingredients: | |||||
| 2 tbsp | vegetable oil | ||||
| 3 lb | boneless beef top sirloin steak, cut into strips | ||||
| 1 tbsp | mined garlic | ||||
| 1 medium | onion, chopped | ||||
| 1/2 cup | soy sauce | ||||
| 2 tspn | sugar | ||||
| 1 tspn | salt | ||||
| 1/2 tspn | ground ginger | ||||
| 1/2 tspn | black pepper | ||||
| 3 | green bell peppers, cut into strips | ||||
| 1/4 cup | water | ||||
| 1 tbsp | cornstarch | ||||
| 2 cup | hot cooked rice | ||||
| Directions: | |||||
|
Heat oil in large skillet over medium-low heat. Brown steak strips in 2 batches. Add garlic; cook and stir 2 mintues. Transfer steak stirps, carlic and pan juices to 4 - 7 quart crock pot.
Add onion, soy sauce, sugar, salt, ginger, and black pepper to crock pot. Mix well. Cover; cook on LOW 6 to 8 hours or until meat is tender. Add bell pepper strips during final hour of cooking. Blend water and cornstarch until smooth; stir into crock pot. Cook, uncovered, on HIGH 15 minutes or until thickened. Serve with rice. |
|||||