Asian Pepper Steak

Thin slices of round steak slow cooked with bell pepper slices, onion slices, stewed tomatoes, garlic and a sauce prepared from beef broth, light soy sauce, rice wine vinegar, cornstarch and granulated sugar. Pepper steak served over white rice and garnished with bamboo shoots.

Ingredients -

2 pounds Round Steak, cut against the grain in 1/4 inch slices
3 large Red or Green Peppers, trimmed, seeded and cut into 3/4 inch slices
2 large Onions, cut into 1/2 inch slices
1 (14-1/2 ounces) can Stewed Tomatoes, drained
3 cloves Garlic, chopped
1 cup Beef Broth
1/4 cup Light Soy Sauce
2 tablespoons Rice Wine Vinegar
2 tablespoons Cornstarch
1 teaspoon Sugar
8 ounces can Bamboo Shoots, drained
3 cups Cooked White Rice

Preparation:

1. Spray a slow cooker with nonstick cooking spray.

2. Add the steak to the slow cooker, followed by the pepper, onions, tomatoes and garlic.

3. Whisk together the beef broth, soy sauce, rice wine vinegar, cornstarch and sugar in a small mixing bowl.

4. Pour the mixture over the contents of the slow cooker.

5. Sprinkle the bamboo shoots over the top of the mixture.

6. Cook on high for 4 hours or low for 7 hours.

7. Serve over rice.

Steak Tips

Less Tender Cuts of Beef

Less tender cuts of beef should be cooked using a moist-cooking method. These cuts are chuck (chuck arm pot roast, boneless chuck shoulder pot roast, boneless chuck shoulder steak, chuck mock tender steak, boneless chuck pot roast, chuck 7-bone pot roast and chuck short ribs); bottom sirloin (tri-tip roast); round, which is the back end of the beef (top round steak, boneless round steak, bottom round rump roast, eye round roast, round tip roast, cap off); shank and brisket, which is the front bottom of the beef (brisket, whole, boneless); and plate and flank, which is the belly of the beef (skirt steak, boneless, and flank steak.)

Steak Tips

Super Thin Slices

To make it easy to cut super-thin slices of meat, such as for Chinese Pepper Steak, put the meat in the freezer for 30 minutes before slicing. Slice against the grain, or against the fibers, which will give you a cut that is easier to chew.

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