RR Download #9 for 2010

Slow-Cooker Asian Pepper Steak

Easy and tasty

John and I thought it was really good and different.

Jess and Mia said uh..., it was ok.

The bean sprouts, cilantro and lime on top at the end is good, it needed a

little bit of a crunch. We put everything but the peppers in the crock pot at 11

before church. When we got home we added the peppers and cooked for a couple

hours more. Then our peppers weren't quite as soggy, I like mine a little more

tender crisp. Use brown rice to go with it.

We served it up with some steamed broccoli and I had a spaghetti squash to cook

which we had on the side. The next night I used the leftover spaghetti squash with a

new batch of the sauce from the baked shells recipe it was very good.

Anyways thats whats been for dinner at our house!

Ingredients

• 3 pounds beef sirloin
• 3 tablespoons cornstarch, for dusting meat
• 3 cloves garlic, grated or finely chopped
• 2 tablespoons ginger, grated
• 1 large onion, sliced
• 3 red bell peppers, sliced
• 3 yellow bell peppers, sliced
• 1 8-ounce can tomato sauce
• 4 tablespoons brown sugar
• 3/4 cup soy sauce
• Ground black pepper, to taste
• 2 cups rice
• Topper:
• 2 cups bean sprouts
• 1 cup cilantro, roughly chopped
• 2 limes

Yields: Serves 6-8

Preparation

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.

Serve on top of cooked rice.