crockpot pepper steak
Ingredients
2 pounds sirloin — cut into 2-inch, by ½-inch strips
¼ cup — plus 2 tablespoons water, divided
2 teaspoons garlic powder
½ teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon canola oil — grapeseed oil, or a different neutral oil
1 large yellow onion
1 tablespoon minced fresh ginger
¼ teaspoon red pepper flakes — plus additional to taste
5 tablespoons cornstarch — divided
Prepared brown rice — quinoa or cauliflower rice, for serving
¼ cup low sodium soy sauce — plus additional to taste
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 green bell peppers — cored and cut into ½-inch strips
2 red, yellow, or orange bell peppers — cored and cut into ½-inch strips
1 15-ounce can fire roasted diced tomatoes in their juices
Instructions
Place the pork in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
Heat the oil in a huge skillet over medium high. Add the red meat and cook on all aspects until the red meat is lightly browned, about 5 minutes (no need to cook dinner it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
To the skillet in which you have been just cooking the pork, add the onions. Increase the warmth to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck at the pan. Sauté until the onions start to melt and gently brown and the liquid has cooked off, about 3 mins, then switch the onions to the sluggish cooker with the red meat.
To the gradual cooker, add the inexperienced and crimson bell peppers (see recipe note) and tomatoes. In a small bowl or a big liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, crimson pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
Cover and cook on LOW for 6 to 7 hours, until the pork is smooth (you can also make this recipe on HIGH, cooking it for three to 4 hours, even though I locate the red meat comes out extra gentle on low warmth).
In a small bowl, whisk collectively the last 2 tablespoons cornstarch with the ultimate 2 tablespoons water to make a slurry. Stir the slurry into the sluggish cooker. Turn the slow cooker to HIGH and allow cook dinner, exposed, for 10 minutes to in addition thicken. The pepper pork will still be saucy, but it should resemble a thick, rich gravy. Stir over again. Taste and add extra salt, soy sauce, and/or pink pepper flakes to flavor. Serve hot with organized brown rice and a sprinkle of inexperienced onion.
Recipe Notes
The bell peppers turns into pretty soft all through cooking; if you prefer them extra crisp, wait to feature them a little greater than halfway through the cook time.
TO STORE: Place leftover steak in an hermetic storage container inside the fridge for up to three days.
TO REHEAT: Gently rewarm leftovers in a large skillet at the range over medium-low warmness. You also can reheat this dish inside the microwave.
TO FREEZE: Store pepper steak in an hermetic freezer-safe garage container inside the freezer for up to a few months. Let thaw overnight inside the refrigerator before reheating.
2 pounds sirloin — cut into 2-inch, by ½-inch strips
¼ cup — plus 2 tablespoons water, divided
2 teaspoons garlic powder
½ teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon canola oil — grapeseed oil, or a different neutral oil
1 large yellow onion
1 tablespoon minced fresh ginger
¼ teaspoon red pepper flakes — plus additional to taste
5 tablespoons cornstarch — divided
Prepared brown rice — quinoa or cauliflower rice, for serving
¼ cup low sodium soy sauce — plus additional to taste
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 green bell peppers — cored and cut into ½-inch strips
2 red, yellow, or orange bell peppers — cored and cut into ½-inch strips
1 15-ounce can fire roasted diced tomatoes in their juices
Instructions
Place the pork in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
Heat the oil in a huge skillet over medium high. Add the red meat and cook on all aspects until the red meat is lightly browned, about 5 minutes (no need to cook dinner it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
To the skillet in which you have been just cooking the pork, add the onions. Increase the warmth to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck at the pan. Sauté until the onions start to melt and gently brown and the liquid has cooked off, about 3 mins, then switch the onions to the sluggish cooker with the red meat.
To the gradual cooker, add the inexperienced and crimson bell peppers (see recipe note) and tomatoes. In a small bowl or a big liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, crimson pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
Cover and cook on LOW for 6 to 7 hours, until the pork is smooth (you can also make this recipe on HIGH, cooking it for three to 4 hours, even though I locate the red meat comes out extra gentle on low warmth).
In a small bowl, whisk collectively the last 2 tablespoons cornstarch with the ultimate 2 tablespoons water to make a slurry. Stir the slurry into the sluggish cooker. Turn the slow cooker to HIGH and allow cook dinner, exposed, for 10 minutes to in addition thicken. The pepper pork will still be saucy, but it should resemble a thick, rich gravy. Stir over again. Taste and add extra salt, soy sauce, and/or pink pepper flakes to flavor. Serve hot with organized brown rice and a sprinkle of inexperienced onion.
Recipe Notes
The bell peppers turns into pretty soft all through cooking; if you prefer them extra crisp, wait to feature them a little greater than halfway through the cook time.
TO STORE: Place leftover steak in an hermetic storage container inside the fridge for up to three days.
TO REHEAT: Gently rewarm leftovers in a large skillet at the range over medium-low warmness. You also can reheat this dish inside the microwave.
TO FREEZE: Store pepper steak in an hermetic freezer-safe garage container inside the freezer for up to a few months. Let thaw overnight inside the refrigerator before reheating.
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