oday, I’m unveiling a precious recipe that’s been handed down through generations in our family. Our Slow Cooker Pepper Steak isn’t just a dish; it’s a tapestry of memories, and as a bustling Midwestern mother, I vouch for its simplicity and savory goodness.
Let me paint a picture of an autumn evening when I first discovered this gem. Time had been racing, and I needed a meal that promised warmth without hours in the kitchen. And oh, the magic that this slow-cooked delight spun! The house was enveloped with the tempting aroma of succulent beef, sweet onions, and spirited peppers. As we nestled around the table, each bite was a symphony, making it clear that this dish was joining the hall of family legends.
Slow Cooker Pepper Steak
Ingredients
3 pounds flank steak, sliced
4 bell peppers, sliced (mix and match your favorites)
2 onions, sliced
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups soy sauce
1 1/2 cups water
1/2 cup corn starch
1 cup brown sugar
Instructions
Ingredients
3 pounds flank steak, sliced
4 bell peppers, sliced (mix and match your favorites)
2 onions, sliced
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups soy sauce
1 1/2 cups water
1/2 cup corn starch
1 cup brown sugar
Instructions
Slice flank steak and, along with corn starch, seal it in a ziplock bag. Shake it well, ensuring the beef strips are well-coated.
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