Sunday, September 20, 2009

Crockpot Pepper Steak

One thing I have tried to do with this blog is to write about all the fabulous dishes that I've been trying, but also to be honest and blog about the not so great dishes, too. This dish would fall into the "not so great" pool. I think the main problem is that the meat used in this dish (sirloin) was so lean that it just got tough in the crock pot instead of the usual crockpot beef fare, which is tender and juicy. It was also lacking in a bold flavor and was awfully bland (if I hadn't added the A-1 Sauce, it would have been inedible). I look forward to making this dish again, but using the standard stir fry method. So here is a recipe that I wouldn't recommend!
Slow Cooker Pepper Steak (from allrecipes)
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water (I used a 1/4 cup of beef stock instead of bouillon/water)
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
I added: About 2 Tbs A-1 Steak Sauce
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Stir in onion, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
After 8 hours, turn crockpot to high (or simmer, if your crockpot has that function). Add bell peppers, A-1 sauce and mixture of beef stock (or bouillon mixture) & cornstarch to crockpot and stir well to combine. Cook for another hour. Serve over rice or noodles.

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