Crock Pot Pepper Steak |

Crock Pot Pepper Steak

Crock Pot Pepper Steak

I remember the first time I ever tasted pepper steak- it was in college. My friends and I decided to have a night off after the last day of a grueling semester. Months of research papers and laboratories drained our energy and we wanted to celebrate what we called “freedom”. Since we were all working students, we decided not to be too extravagant. We just planned to eat on this restaurant and then come home and watch movies all night long while stuffing ourselves with chips and beer.

The restaurant we ate at what was a cheap one. However, they have the best food in there. They catered to college students so the price was adjusted to the budget of students.

I wanted to order pasta; but I was persuaded by my friend to try their pepper steak. You know what- I’m glad I did. I think eating that pepper steak was the highlight of my whole semester.

Their pepper steak was served on those sizzling plates where it would continue to cook until the iron plate stopped being hot enough. There was a side dish of vegetables and been sprouts with a bit of soy sauce on them. It’s one of the most satisfying meal I’ve ever had.

This pepper steak recipe from Mr. Food that I am about to share with you was an easy reminder of that first taste. Except that this time, it’s cooked in a skillet at home. It’s a flavorful dish that your family will fall in love with.

You’ll Need:

16 oz of beef stew meat.
2 of each bell peppers.
1 vegetable oil.
3 tbsp. Of worcestershire sauce.
1 tsp of minced garlic.
1 can of beef broth.
1 can of stewed tomatoes.
1 season salt.
1 all-purpose flour.

How to:

In a large bowl, mix together the flour and season salt then coat the meat in the mixture.

In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.
Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.

In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.

Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.
Cook cover on low for 8 hours.