Slow Cooker Pepper Steak

Name: Slow Cooker Pepper Steak Recipe
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6
Ingredients: 2 lbs boneless beef round steak (preferred sirloin - round dries out to quick); 2 medium onions cut into 1/4 inch slices; garlic finely chopped (use as much as you prefer); 1/2 teaspoon finely chopped gingerroot or 1/4 tsp ground ginger; 1-2 cups beef broth (I used stock - more flavor); 3 tbsp soy sauce; 2 tbsp cornstarch; 1/4 cup cold water; 2 medium green bell peppers cut into 3/4 inch strips; 2 medium tomatoes cut into eighths (I use 3 large tomatoes because they were fresh from my garden); Serve with hot cooked rice (this is not calculated into the calories fat... - I can't eat much rice (about 2 tbsp only)

Minutes to Prepare: 20
Minutes to Cook: 420

Number of Servings: 6

Ingredients

2 lbs boneless beef round steak (preferred sirloin - round dries out to quick)2 medium onions, cut into 1/4 inch slicesgarlic finely chopped (use as much as you prefer)1/2 teaspoon finely chopped gingerroot or 1/4 tsp ground ginger1-2 cups beef broth (I used stock - more flavor) 3 tbsp soy sauce2 tbsp cornstarch1/4 cup cold water2 medium green bell peppers, cut into 3/4 inch strips2 medium tomatoes, cut into eighths (I use 3 large tomatoes because they were fresh from my garden)Serve with hot cooked rice (this is not calculated into the calories, fat... - I can't eat much rice (about 2 tbsp only)

Directions

1. Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.

2. In 3 to 4 quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.

3. Cover; cook on low heat setting 7 hours (or until beef is tender)

4. In a small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover, cook 10 - 12 minutes or until slightly thickened. Stir in tomatoes. Cover. Cook about 3 minutes longer or just until tomatoes are thoroughly heated.

Serve over rice (or anything else you choose).

Serving Size:�6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LPCORNWELL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 171.4
Total Fat: 3.4 g
Cholesterol: 43.1 mg
Sodium: 548.0 mg
Total Carbs: 15.2 g
Dietary Fiber: 2.4 g
Protein: 20.2 g

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