Monday, February 28, 2011

Pepper Steak

I'm so glad I decided to purchase the Eye of Round steak on sale last week!  It was perfect for this!  It was lean, but tender and juicy at the same time!  It was the perfect steak to use in this dish!  We all cleaned our plates tonight!  We simply served our Pepper Steak over rice :)

This is super simple, so I can't wait for you to try it!

1.25-1.5lb. Eye of Round Steak, sliced into thin strips (or any other cut you prefer)
1 small onion, sliced into half rings
1/4 of a large red onion, sliced
1 16oz. bag of frozen stir fry veggies
1 cup hot water
1 Tbsp. Corn Starch
1-2 Tbsp. soy sauce
2 Tbsp. cooking Sherry (optional)
2 Tbsp. tomato paste
2 tsp. Garlic powder, divided
2 tsp. onion powder, divided
2 tsp. pepper
1 tsp. salt
1 beef bouillon cube

In the bottom of the Slow Cooker, place the bouillon cube, frozen veggies and onions.

Next, place the steak on top and season with 1 tsp. garlic powder, 1 tsp. onion powder and 1 tsp. pepper .

Mix together the hot water with corn starch.  Once dissolved, add the soy sauce, cooking sherry, tomato paste, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. pepper and salt.  Poor over the top of the steak.

Cook on LOW for 7-8 hours or on HIGH for 5-6 hours.
Stir and Serve over rice.

Print Friendly and PDF

No comments:

Post a Comment