Slow-Cooker Pepper Steak
I cooked this dish on high for 3 hours and then low for 2 hours (added the bell peppers for the last two hours of cooking to avoid soggy peppers). The beef was a little tough, but the next day it was very soft and tender. The peppers and tomatoes tasted fine with the beef. This recipe is more of a basic beef stew (more like a basic beef soup with unnecessary soy sauce in it, which cannot be tasted at all in this dish). It does not smell bad as noted by other reviewers, and is edible. This dish overall tastes OK, but is not great--on the bland side and in need of more ingredients. Hence, I'm only rating this 2 stars for a stew/soup type of recipe. For the outcome of this recipe being very soupy and bland in taste, you would have time better spent making a different actual beef stew type of recipe.
For the reviewers looking for a pepper steak type of recipe you would find at a Chinese restaurant, don't try slow cooking it! Stir fry your ingredients using fresh garlic and ginger, scallions/onions, soy sauce, and maybe even some dry sherry. If you want to add in tomatoes, cut up a few fresh to add to your stir fry along with a little bit of sugar. Don't forget the black pepper too!
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Jan. 11, 2014