07 May Slow Cooker Delights: Pepper Jelly Steak Strips
Get out your crockpot; the weather’s turning hot! Thanks to your crockpot, you can cook a hot meal without heating up the whole house!
Slow-cooked pepper jelly steak strips are delicious, nutritious, and easy to fix. With rice or noodles, it’s an entire meal!
2 pounds beef round steak, cut into strips
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar or Splenda
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths, or 1 can (16 oz.) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1 large red pepper, cut into strips
1 peach, peeled and cut up, or 1 can of peaches, with juice, cut up
1/4 cup Texas Spicy Peach Grilling Sauce
1/4 cup cold water
1 tablespoon cornstarch
Cooked rice or noodles
What to do:
Dump everything except the water, cornstarch, and noodles or rice into your crockpot. Cover and cook on low for about 6 hours, until the meat is tender. Combine the cornstarch and cold water to make a paste, and stir it into the slow cooker. Turn the crockpot to high and cook for about a half hour longer, or until thickened.
Serve over noodles or rice.
My family likes this over brown rice.