Pepper Steak with Mushrooms
Roasted Sugar Snap Peas
Ingredients
- 1½ lb top round steak, partially frozen (or use London broil steak)
- 2 bell peppers (any color), cut lengthwise into strips
- 1 (16-oz) pkg baby portobello mushrooms, quartered
- 1 (14.5-oz) can chicken broth
- 3 cloves garlic, minced
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp ground ginger
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Cut steak across the grain into ¼-inch-thick strips.
- Place all ingredients except cornstarch, water, and parsley in a 4- to 6-quart slow cooker.
- Cover and cook on LOW 7 to 8 hours or until beef is tender.
- Increase heat to HIGH. Whisk together cornstarch and cold water; stir into cooker.
- Cover and cook 15 minutes or until sauce is thickened.
- Season with salt and pepper to taste. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 lb sugar snap peas, trimmed
- ¼ cup soy sauce
- 2 Tbsp sesame oil
Side Dish Instructions
- Preheat oven to 425°F. Toss all ingredients in a roasting pan.
- Bake 12 minutes or until tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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