Slow Cooker
Pepper Steak with Mushrooms
Steamed Brown Rice
Ingredients
- 1½ lb top round steak, partially frozen (or use London broil steak)
- 2 red bell peppers, sliced lengthwise into strips
- 2 (8-oz) pkg baby portabella mushrooms, quartered
- 2 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 tsp ground ginger
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Chopped fresh parsley (optional)
Instructions
- Slice partially frozen steak across the grain into ¼-inch-thick strips.
- Place all ingredients except cornstarch and parsley in a 4- to 6-quart slow coo ker. Cover and cook on LOW 7 to 8 hours or until beef is tender.
- Increase heat to HIGH. Whisk together cornstarch and 2 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; sprinkle with parsley, if desired. Serve over rice.
Side Dish Ingredients
- 2 cups long-grain brown rice, rinsed
Side Dish Instructions
- Cook rice according to package directions.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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