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Chinese Pepper Steak

2 lb. beef chuck or shoulder steak
3 Tbsp. salad oil
2 beef bouillon cubes
1/2 tsp. sugar
1/4 tsp. pepper
1 clove garlic, minced
2 each: green and red peppers, cut in strips
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1/2 c. sliced green onions


Trim beef of excess fat; cut into strips about 2-inches long. In skillet, quickly brown beef strips in hot oil. Dissolve bouillon cubes and sugar in 1 1/2 cups hot water. Pour over steak strips in slow cooker. Sprinkle with pepper and minced garlic. Cover; cook on low (6 to 8 hours). Turn control to high. Add pepper strips and cornstarch, dissolved in soy sauce. Stir to mix. Cover pot; cook 35 minutes or until thickened. Garnish with green onions, if desired. This dish may be served with hot rice or noodles.

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