crockpotpepperjellyGet 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.