This tasty slow-cooked pepper steak is cooked to be packed with a ton of flavor and has simply amazingly tender pieces of meat.
Ingredients
1kg (2 lb) of beef, cut into strips
1 red pepper, thickly sliced
1 green pepper, thickly sliced
1 onion, chopped, thickly sliced
Sauce
1 bucket of beef broth
¼ cup light soy sauce
1 teaspoon ginger, chopped
1 teaspoon garlic, crushed
¼ teaspoon black pepper
400g (14 oz) of crushed tomatoes
2 teaspoons of brown sugar
¼ cup of boiling water
To thicken:
1 tablespoon of cornstarch
1 tablespoon of water
Instructions
In a frying pan over high heat, quickly brown the strips of meat.
In a small bowl, combine the boiling water and the meat stock cube. Stir until completely dissolved.
Then, in the slow cooker, add the meat, peppers, onion, meat stock mixture, soy sauce, ginger, garlic, black pepper, crushed tomatoes and brown sugar, mix gently.
Simmer for 6-8 hours or until the meat is deliciously tender.
To thicken, mix the cornstarch and water to form a paste. Mix this in the slow cooker, cook for 15 minutes or until thickened.
Serve and enjoy.
Recipe tips
Between the beef broth and the soy sauce, you should have more than enough salt in this dish. That said, it may be necessary to adjust the seasoning at the end of cooking.
As with any meat dish for the slow cooker, I recommend using a hard meat cut for best results, as we will be cooking it for a long time.
If you like your peppers to be slightly crunchy, don’t add them at the beginning of cooking. At about 4 or 5 hours, it would be an excellent time to add them.
You can skip browning if you are running out of time or have no access to anything that can be used to brown meat. (for example, a usable stove)