Asian Pepper Steak

Asian Pepper Steak


  • 2  pounds  round steak, cut against the grain into 3/4-inch slices
  • 3  large  red or green peppers, trimmed, seeded and cut into 3/4-inch slices
  • 2  large  onions, halved and cut into 1/2-inch slices
  • 1  can  (14-1/2 ounces) stewed tomatoes, drained
  • 3  cloves  garlic, chopped
  • 1  cup  beef broth
  • 1/4  cup  light soy sauce
  • 2  tablespoons  rice wine vinegar
  • 2  tablespoons  cornstarch
  • 1  teaspoon  sugar
  • 1  can  (8 ounces) bamboo shoots, drained
  • 3  cups  cooked white rice (prepared from 1 cup raw)
Directions1. Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.

2. In a small bowl, whisk beef broth, soy sauce, vinegar, cornstarch and sugar. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.

3. Cook 4 hours on high or 7 hours on low. Serve with cooked white rice. Note: While this dish can be cooked on low heat, the texture and color will be better if cooked on high.

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