Slow-Cooked Pepper Steak

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  • Serves: 6
  • Complexity: easy
  • Origin: Beef
Slow-Cooked Pepper Steak


  • 1 1/2 to 2 lbs. beef round steak
  • 2 tbls. cooking oil
  • 1/4 cup soy sauce
  • 1 cup onion, chopped
  • 1 garlic clove, minced
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground ginger
  • 4 tomatoes cut into eighths or 1 can (16 oz.) tomatoes with liquid, cut up
  • 2 large green peppers, cut into strips
  • 1/2 cup cold water
  • 1 tbls. cornstarch
  • Cooked noodles or rice


  1. Cut beef into 1-inch strips. Brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yields 6 to 8 servings.

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