Asian Pepper Steak  Ingredients:       2 pounds round steak, cut against the grain into 3/4-inch slices    3 large red or green peppers, trimmed, seeded and cut into 3/4-inch slices       2 large onions, halved and cut into 1/2-inch slices    1 can (14-1/2 ounces) stewed tomatoes, drained       3 cloves garlic, chopped    1 cup beef broth       1/4 cup light soy sauce    2 tablespoons rice wine vinegar       2 tablespoons cornstarch    1 teaspoon sugar       1 can (8 ounces) bamboo shoots, drained    1 package fresh mushrooms, sliced thin       3 cups cooked white or brown rice (prepared from 1 cup raw)

Preparation:

Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic. In a small bowl, whisk beef broth, soy sauce, vinegar, cornstarch and sugar. Pour over beef and vegetables. Sprinkle bamboo shoots over the top and add mushrooms. Cook 4 hours on high or 7 hours on low. Serve with cooked white rice.

Comments:

Note: While this dish can be cooked on low heat, the texture and color will be better if cooked on high.

Categories:  Asian, Beef, Dinner, Main Dishes, Meat, Slow Cooker, Vegetables, beef, rice

Estimated Serving:  6

Estimated preparation time:  10 min.

Language:  English

Shared by:  Jilly    2010/02/06