Love this recipe. I got it from a church social.
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1 teaspoon sugar
- 1 cup onion chopped
- 1/2 cup cold water
- 1 garlic clove
- 2 pounds top round steak 1 inch trimmed
- 1 can peeled tomato wedges undrained 14.5 ounce can
- 2 large green bell peppers cut into 1 inch wide strips
- 2 1/2 cups rice cooked
- Carbohydrate 38.9859852460008 g
- Cholesterol 117.9340162 mg
- Fat 12.7649673144 g
- Fiber 2.58985253857613 g
- Protein 45.3000214512 g
- Saturated Fat 3.357992196735 g
- Serving Size 1 1 Serving (457g)
- Sodium 425.59193036 mg
- Sugar 36.3961327074247 g
- Trans Fat 1.817288247275 g
- Calories 459 calories
Step-by-step
- Cut steak into 3 inch pieces.
- In a large skillet over medium high heat, brown in hot oil.
- Transfer steak to a 4 quart crock pot.
- Add tomatoes and pepper strips.
- Combine onion and next 6 ingredients.
- Pour over mixture in slow cooker.
- Cover and cook on high setting for 7 hours.
- Combine cornstarch and water stirring until the mixture is smooth.
- Stir into mixture in slow cooker.
- Cook, uncovered, on high 10 to 15 minutes or until mixture is thickened and bubbly.
- Serve over noodles or rice.
Glossy pools of savory soy-based sauce cling tightly to tender ribbons of beef and translucent, softened bell peppers. This dish relies on a base of top round steak, a lean cut that benefits immensely from prolonged exposure to gentle heat. As the meat undergoes hours of simmering, connective tissues break down thoroughly, transforming what starts as a tough cut into yielding morsels that readily absorb surrounding aromatics.
Serving this hearty preparation requires an accompaniment that can absorb excess liquid without becoming soggy. Plain steamed long-grain white rice offers a neutral base, but toasted garlic noodles provide an interesting textural contrast. Steamed broccoli florets tossed in sesame oil also work well on the plate, adding a bright green color and a slight crunch that balances the rich sauce. Ensure that whatever grain or starch you choose is prepared just before serving so it remains hot and fluffy.
Determining doneness in a slow cooker relies entirely on visual and textural checks rather than a digital thermometer probe. Piercing a piece of the beef with a fork should yield zero resistance, meaning the tines slide straight through the fibers effortlessly. When the protein reaches this threshold, the surrounding sauce should appear glossy and reduce slightly around the edges of the ceramic insert.
Storing leftovers safely requires transferring the cooled mixture into an airtight glass container within two hours of cooking completion. Kept at a constant temperature of 40 degrees Fahrenheit or lower in the refrigerator, the dish maintains its best quality for up to four days. Reheat individual portions gently on the stovetop over medium-low heat, adding a tablespoon of water if the sauce has thickened too much during storage.
