Pepper steak is a classic Chinese American dish that’s named for its two primary ingredients: peppers (bell peppers, specifically) and strips of steak (often sirloin, flank, or round). It’s in a thick, almost gravy-like sauce made with ginger and soy sauce; the sauce coats every morsel with its rich, savory flavor. No dry grains of rice here!
Pepper steak is typically served as a fast, stir-fry style dish, but I wanted to see if I could adapt it for the slow cooker.
Ingredients:
1 pound beef round steak, cut into bite-size pieces
¼ cup all-purpose flour
¼ teaspoon ground pepper
¼ teaspoon salt
1 large onion, sliced thinly into half-moons
1 red or green bell pepper, seeded and sliced
1 can (14 to 15 ounces) diced tomatoes with juices
1 can (4 ounces) sliced, mushrooms, drained
3 tablespoons soy sauce
Cooked rice, if desired, for serving
Directions:
Place the pieces of beef in your slow cooker. Sprinkle with the flour, salt and pepper. Toss with your hands to coat the meat with the flour. (For extra flavor I used a couple of teaspoons of Montreal Steak Seasoning, instead of salt and pepper.)
Add the onion, pepper, tomatoes, mushrooms and soy sauce.
Cover and cook on LOW for 7 to 8 hours, until the beef and vegetables are tender.
Serve over cooked rice, if desired.
