I've been searching for more ways to incorporate vegetables into our diets. Eating fruit has never been an issue, in fact, Owen would finish a pound of strawberries in one sitting if we allowed him. I love peppers because they have tons of vitamins and are very filling! I have always loved pepper steak, but I find that the meat always dries out and becomes to tough. Slow cooking it helps to tenderize it and infuse flavors into the meat. This recipe was entirely too easy to throw together and I will definitely make it more in the future! It was also a family hit which makes it even better! You can easily double (or triple) this recipe, but ours was enough to feed three people.
Ingredients:
1 pound flank steak
garlic powder
salt
1 tbsp olive oil
1 beef buillion cube
1/4 cup boiling water
1 tbsp cornstarch
1 small onion, sliced
1 small red pepper, sliced
1 small green pepper, sliced
1 tsp sugar
1 tbsp soy sauce
Start by slicing the steak into strips against the grain. In a skillet, heat up the olive oil. Generously season the steak with garlic powder and salt. Brown both sides of the steak in the warm oil to lock in the flavor. Place the steak (including the oil), onion, and peppers into the slow cooker. In a small bowl, stir together the boiling water, bullion, cornstarch, soy sauce and sugar. Pour over the steak mixture and cook on slow for about 6 hours. Serve over hot rice. Enjoy!
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