CROCKPOT PEPPER STEAK
If you don’t have a slow cooker yet, there are some better than average ones on sale. I love the programmable stewing pot for when I am not at home. You can set it for the sum you require and go out for the day. It will cut off for when you modified it, and keep it warm until you are set up to eat. I LOVE this feature and it is ideal for this Chinese pepper steak recipe. I also love that it will seal closed so you can transport it for parties and tailgates. I also love my Ninja cooking system. It is truly awesome because you can brown your ground cheeseburger or your chicken in the pot and a short time later let is slow cook for the duration of the day. That means one less container to cook for most recipes. This has become my new favorite stewing pot just because of that one feature!
This stewing pot recipe today is a little different than most. Believe it or not, it’s the first recipe I’ve shared with cooking sirloin in a slow cooker. Also, let me disclose to you at the present time — slow cooking sirloin for the duration of the day is incomprehensibly delicious. The meat literally falls apart tender which is difficult to get that sort of surface some other way.
There are several tips to making sure your meat does get that delicious tender in your simmering pot. First is realizing your stewing pot. What I mean by that is know if your simmering pot runs hot or cold based on recipe cooking times from recipes you’ve endeavored (did it finish faster or slower than shown?). If it runs hot, the meat may cook way faster and end up drying out instead of being super tender. Ensure you watch out for it as often as possible if you have a slow cooker that tends to run hot or cook things faster.
The other thing that I’ve found: if the meat isn’t quite secured with liquid, it tends to get a bit dry. So attempt to really stir the meat into the liquid and ensure it’s inside and out secured. I’ll also stir it around a few times during the day just to ensure all the meat is staying OK and secured by liquid.
Lastly, don’t cook this feast on high! While it in actuality works being cooked on high, the meat does not get the same measure of tender and the flavors really don’t converge as well as when it’s been cooking on low for 6-8 hours. SO if you are asking why the instructions do prohibit a high-temperature time, it’s because I don’t recommend it!
In the recipe, I fuse a decision to marinate your meat. I personally LOVE setting up the meat in the marinade the earlier night, sticking it in the cooler medium-term, and a short time later arousing to literally DUMP the dinner in the stewing pot and FORGET about it! (I’ll even plan everything else that needs to go in!)
It’s especially good to have the meat all cut up and all set if you have to run somewhere in the first part of the day. Sunday morning church — I’m discussing you! It’s ideal to just remove the meat from the marinade and pop it in the stewing pot with different ingredients. However, since this is a stewing pot feast and made arrangements for being super simple, if you would incline toward not to marinade the meat it won’t be savagely different. It’s still delicious, but you will have more tender and tasty meat by marinating it. Even 30 minutes will accomplish something for it!
You could also incorporate a few more veggies. My sister tested this recipe last week and figured carrots would be great (incorporate those in with the meat close to the start of the cooking process if you have to endeavor that!) and furthermore had the idea of including some pineapple chunks; which YUM. Pineapple chunks would be delicious! If you incorporate pineapple, I would recommend either tossing that in around 30 minutes before everything is done if you need the pineapple slightly cooked OR just add them to the finished dish! Furthermore, last note, she used fresh ginger and around 1 teaspoon ground fresh ginger was “great!”
CROCKPOT PEPPER STEAK
- 1/4 teaspoon ground ginger
- 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips
- 1/4 teaspoon black pepper
- 1 1/2 cups of beef stock
- 1 red bell pepper sliced thick
- 1 green bell pepper sliced thick
- 3 tablespoons of soy sauce
- 2 teaspoon brown sugar
- 1/2 onion sliced thick
- 1/4 teaspoon garlic powder
- Place the beef, bell peppers and onions in a slow cooker.
- Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
- Pour the beef stock in the crock pot.
- Stir to combine.
- Cover and cook on low for 5 hours or until the steak is cooked through.
- Serve over a bed of white rice.