Slow Cooker
Pepper Steak with Mushrooms
Steamed Brown Rice and Asparagus
Ingredients
- ½ lb top round steak, partially frozen (or use London broil steak)
- 1 organic red bell pepper, sliced lengthwise into strips
- 1 (8-oz) pkg baby portabella mushrooms, quartered
- 1 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1½ Tbsp low-sodium soy sauce
- ½ Tbsp sesame oil
- ½ tsp ground ginger
- 1 Tbsp arrowroot
- 1 Tbsp cold water
Instructions
- Slice partially frozen steak across the grain into ¼-inch-thick strips. Place all ingredients except cornstarch in a 4-quart slow cooker.
- Cover and cook on LOW 7 to 8 hours or until beef is tender. Increase heat to HIGH.
- Whisk together arrowroot and 1 Tbsp cold water; add to cooker, stirring to combine. Cover and cook 15 minutes or until sauce is thickened. Season to taste with salt and pepper. Serve over rice.
Side Dish Ingredients
- ¾ cup long-grain brown rice, rinsed
- ½ lb asparagus, trimmed
Side Dish Instructions
- Cook rice according to package directions.
- Place asparagus in a microwave-safe dish; add 3 Tbsp water. Cover and microwave on HIGH 4 minutes or until crisp tender. Drain; season to taste with salt and pepper.
Slow Cooker Meal Plan
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