Monday, August 2, 2010

Recipe: Slow Cooked Pepper Steak

Yield 6-8 servings (if you're a child. Double this)

1-2 lbs beef top round steak, cut in strips
2 T canola oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp Splenda or equivalent
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ginger
1 can (16 z) diced tomatoes with liquid
1 lg green pepper, cut into strips or about 1 cup of the bag of frozen pepper strips (use the whole bag if you double)
1/2 cup cold water
1 T corn starch
Rice, noodles, or steamed cauliflower "riced"

1. Cut the beef into small, bite-sized strips or whirl up in the food processor into small chunks. Brown in the oil in a skillet. Pour the browned beef into a large lined crock pot.
2. Mix the rest of the ingredients in the skillet with no heat on. Stir up to catch those tasty brown bits. When thoroughly mixed, pour this into the crock pot on top of the beef. Lid it up, turn on low, and walk away for about 6 hours.
3. Use a small jar to mix the water and cornstarch into a slurry. Give it a good shake! Now pour the slurry over the meat and sauce and stir. Lid on, walk away for 30 min. Go make the rice and/or steam the cauliflower while you're waiting.

Note: To "rice" cauliflower simply steam the cauliflower until cooked, but not limp. Pulse it in the food processor until it resembles fine grains of rice.

Tip: cut the steaks into strips while still partially frozen, if using a knife. This may also benefit your food processor, if you take the strips to the processor for chopping into fine strands so they pass your band. (I have to use the processor, but I do it after cooking.)

"Write Drunk..., Edit Sober..." Ernest Hemingway
Lena Austin

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