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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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My version of Pepper Steak, compiled from several different recipes on the web and adjusted to taste and what I had in the fridge! This is a runnier version as opposed to a thicker sauce, it's great for dunking! Nice winter comfort food on a cold day. Ingredients:
2 lbs boneless beef chuck steaks |
1 tablespoon olive oil |
salt and pepper |
1 teaspoon minced garlic |
3 tablespoons flour |
1 cup beef broth |
1/2 cup teriyaki sauce |
4 tablespoons worcestershire sauce |
1/8 teaspoon red pepper flakes |
1 yellow onion, sliced in rings |
1 green pepper, julienned |
1 red pepper, julienned |
1 fresh tomato, diced |
1 teaspoon brown sugar |
Directions:
1. Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
2. Transfer the chuck steak to a large crock pot.
3. Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
4. Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
5. Stir well and cook on high for two hours.
6. After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
7. Serve over rice or buttered egg noodles.
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