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Wednesday, May 3

Slow cooker pepper steak

Skirt steak, cut into strips
1 ½ pounds
Bell pepper, cut into thick strips
1 green +
1 red
Onion, white, sliced
1
Water
¼ cup +
¼ cup
Bouillon, beef
2 cubes
Cornstarch
1 tablespoon
Soy sauce
3 tablespoons
Ginger, ground
¼ teaspoon
Garlic powder
¼ teaspoon
Pepper, freshly ground
¼ teaspoon
Sugar, brown
2 teaspoons
Rice, cooked
  1. Place the beef, bell peppers, and onion in a 4-quart or larger slower cooker; set aside. 
  2. In a measuring cup, microwave the bouillon cubes in ¼-cup water for 60 seconds; stir to dissolve. 
  3. In a small bowl, combine ¼-cup, cornstarch, soy sauce, ginger, garlic powder, pepper, and sugar; whisk until the cornstarch dissolves. 
  4. Stir in the bouillon water, and pour over the beef mixture in the slow cooker. 
  5. Cover and cook on low for 5 hours. 
  6. Serve over rice.

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