Recipe: Easy Pepper Steak over Rice (using plum tomatoes, crock pot)

EASY PEPPER STEAK

"When I was a teenager, this was my favorite dish that my mom made. As an adult working long days outside of the home, I figured out how to make it in my slow cooker, and never looked bade! It pretty much cooks itself. Serve it over fluffy rice, and you're done!"



Makes 6 to 8 servings

2 pounds beef round steak, cut into strips
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon paprika
2 teaspoons Stone House Seasoning
1/2 medium onion, cut into long slices
4 or 5 medium plum tomatoes, seeded and chopped
1 green bell pepper, seeded and cut into slices
1 red bell pepper, seeded and cut into slices
6 cups cooked long-grain rice (recipe follows), for serving

Lightly spray the inside of a 6-quart slow cooker with oil and put the steak in the cooker. Add the Worcestershire sauce, flour, paprika, and seasoning mix and toss to coat. Add the onion, tomatoes, and green and red bell peppers.

Cover and cook on LOW for 8 hours.

To serve, spoon the steak, vegetables, and juices over the prepared rice.

FREEZER FRIENDLY:
Let the cooked pepper steak and rice cool completely. Portion the pepper steak and rice into separate sealable freezer bags, removing as much air as possible. Place both bags in a third larger freezer bag. Freeze for up to 3 months. To reheat thaw in the refrigerator overnight. Reheat in a 350 degree F oven until warmed through, 20 to 30 minutes.

LIGHTENED UP:

SERVED WITH CAULIFLOWER RICE:
To make this dish even lighter, serve the steak over cauliflower "rice." Grate a head of cauliflower on the largest holes of a box grater or with a food processor.

In a large skillet set over medium heat, heat 1 tablespoon olive oil until it shimmers. Add the cauliflower and cook, stirring, until tender, 10 to 12 minutes. Add 1/2 teaspoon kosher salt or Stone House Seasoning. You won't miss the rice!

LEFTOVER MAKEOVER:

CHEESESTEAK SANDWICH:
Reheat the pepper steak in a medium skillet set over medium heat. Split a loaf of French bread three-quarters of the way open. Pile the pepper steak on the bread and top with shredded provolone cheese. Tent the sandwiches with foil and let the cheese melt from the heat of the pepper steak, Serve warm.

HOW TO COOK PERFECT FLUFFY RICE

Rinse 2 cups long-grain white rice in cold water; drain well. Put the rice in a medium saucepan with 2 cups water and 1/2 teaspoon kosher salt. Bring to a boil over medium heat and then immediately reduce the heat to low. Cover with a tight-fitting lid and cook at a low simmer until all of the water has been absorbed, 10 to 12 minutes. Fluff the rice before serving.

While this recipe yields 6 cups of cooked rice, you can adjust if more or less is needed. Use the rule of thumb that 1/3 cup of uncooked rice will yield about 1 cup of cooked rice.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone