CHINESE PEPPER STEAK FOR THE SLOW COOKER
1 1/2 pounds round steak, sliced in narrow strips
2 tablespoons oil
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
1 cup bean sprouts, fresh or canned
1 cup tomatoes, canned, cut up
2 green peppers, cut into strips
1 tablespoon cornstarch
2 tablespoons cold water
4 green onions, sliced
hot cooked rice (to serve)
Brown steak strips in oil. Place in crock pot with garlic, sugar, soy sauce, salt, and pepper.
Cover and cook on low 6 to 8 hours.
Turn to high; add bean sprouts, tomatoes and green peppers.
Dissolve cornstarch in water. Stir into pot.
Cover and cook on high 15-20 minutes or until thickened. Sprinkle with green onions.
Serve with rice.
Makes 4-5 servings
1 1/2 pounds round steak, sliced in narrow strips
2 tablespoons oil
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
1 cup bean sprouts, fresh or canned
1 cup tomatoes, canned, cut up
2 green peppers, cut into strips
1 tablespoon cornstarch
2 tablespoons cold water
4 green onions, sliced
hot cooked rice (to serve)
Brown steak strips in oil. Place in crock pot with garlic, sugar, soy sauce, salt, and pepper.
Cover and cook on low 6 to 8 hours.
Turn to high; add bean sprouts, tomatoes and green peppers.
Dissolve cornstarch in water. Stir into pot.
Cover and cook on high 15-20 minutes or until thickened. Sprinkle with green onions.
Serve with rice.
Makes 4-5 servings
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and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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