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Wednesday, August 31, 2016

Pepper Steak Recipe - Slow Cooked Pepper Steak

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Ingredients

  • 2 lbs - Chuck Shoulder Steak (cut into 1/4" thick strips)
  • 1 tsp - Salt
  • 1 tsp - Black Pepper
  • 2 TBS - Olive Oil
  • 1 TBS - Minced Garlic
  • 15 oz - Stewed Tomatoes
  • 15 oz - Beef Broth
  • 3 TBS - Soy Sauce
  • 1/2 - Red Bell Pepper (cut into 1/2" strips)
  • 1/2 - Yellow Bell Pepper (cut into 1/2" strips)
  • 1/2 - Orange Bell Pepper (cut into 1/2" strips)
  • 1/2 - Green Bell Pepper (cut into 1/2" strips)
  • 1 - Large Yellow Onion (cut into 1/2" strips)
  • 2 TBS - Corn Starch
  • 2 TBS - Water
Directions
  • Season meat with salt and pepper.
  • Add 1 TBS of olive oil to a large skillet over medium high heat and brown meat in 2 batches.
  • Return all meat to the pan, add garlic, tomatoes, soy sauce, broth, stir and bring to a boil.
  • Reduce heat to medium low, cover and simmer for one hour or until tender.
  • In a separate skillet over medium heat add remaining 1 TBS of oil and sauté onions and peppers for 2-3 minutes.
  • Once the meat is tender (not falling apart) mix in peppers and onions, cook for 2 more minutes or until the vegetables are to your desired tenderness.
  • Mix corn starch and water together until smooth.
  • Stir into meat and vegetables and mixture will immediately thicken.
  • Serve over rice or noodles.
Enjoy!

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