Monday, January 19, 2009

Pepper Steak

This recipe also freezes really well and if you thaw it in the fridge overnight, it reheats really nicely in the crock-pot if you cook it on low the next day - simmer all day.
I usually multiply this recipe by 4 to have enough left over to make several meals.

1 round steak, cut into strips
1 large green pepper; chopped
1 medium can of tomatoes (I like italian stewed tomatoes)
1 small can of mushrooms (optional)
1/4 cup soy sauce (i prefer low sodium)
1 tablespoon sugar
1/4 cup of water
2-4 tablespoons of corn starch

Brown meat, drain. Add all other ingredients EXCEPT corn starch. Cook on low heat 2 to 2 1/2 hours or until tender. Add corn starch just prior to serving to thicken sauce.
Serve over rice.

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