I cooked mine in a slow cooker due to schedules & b/c I like my steaks, if not very rare, then very tender and it came out wonderful and extremely tender. First, I placed the bouillon & water in the slow cooker. Then I followed all the steps in the recipe as directed up to the cornstarch - I also omitted the water chestnuts b/c I didn’t have any. Once all the steps were complete, I placed everything in the slow cooker, except the green peppers, which I added during the last hour of cooking to maintain texture; in the meantime, I combined the soy sauce, water and sugar in a small bowl and stirred into the meat in the cooker and cooked on low for a little over 4 hours. When ready to serve, I placed everything back into the skillet and combined the cornstarch with a little water. I then added the cornstarch mixture to the skillet, stirred, and cooked for about 2 minutes until thickened.
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