Wednesday, January 11, 2012

Crockpot Chinese Pepper Steak

During the cooler months, I turn to my trusty old friend for some much-needed comfort. No, not my uncles, Ben & Jerry, (although a visit with them is long overdue), but to my crockpot, otherwise known as Mr. Hamilton Beach.

Mr. Hamilton Beach is the Rico Suave of the kitchen appliances as he has many talents that have been known to make women swoon. Everything from bone broths to rendering lard, and apple butters to dinners that make the family think you slaved all day over the hot stove, can be found in my crockpot. Mr. H.B. is a very manly appliance too; he assumes all of the work, leaving me time to fulfill my other passions.

Okay, scrubbing toilets isn't necessarily a passion, but it does need to be done.

A lot.

One of our favorite crockpot meals is called Chinese Pepper Steak. The original recipe comes from the book, "Crockery Cookery" that I received as a bridal shower gift 25 years ago. (Gasp!!!) Over the years, I've made a few changes to the original, and depending on what's available at the time, this dish is very versatile. If it sounds familiar, I've shared this recipe before, but it was long before the invention of the camera, or at least one that I could operate, so it was picture-less until today.

I hope you like this as much as we do!

~Chinese Pepper Steak~

~The Players~

1-1/2 lbs. boneless beef round steak or venison, sliced into thin strips
2 cloves garlic, minced
1/2 t. sea salt
1/4 t. ground pepper
1/4 cup organic wheat-free tamari sauce (can use soy if gluten isn't an issue)
1 Tb. hoisin sauce (found in the Asian section of any grocery store)
1 t. sugar
1 medium tomato, seeded and chopped
2 *red bell peppers, cut into strips
8 oz. fresh button mushrooms, quartered
3 Tb. cornstarch
3 Tb. water
1 cup fresh bean sprouts (Do NOT use the canned sprouts~trust me on this one!)
4 green onions, finely chopped
3 cups fresh broccoli florets, steamed
cooked rice
red pepper flakes, if desired

Combine steak strips, garlic, salt, pepper, tamari sauce, hoisin sauce and sugar in a slow cooker. Cover and cook on LOW about 4 hours. Turn control to HIGH. Add tomato, mushrooms, and bell peppers. Dissolve cornstarch in water in a small bowl; stir into steak mixture. Cover and cook on HIGH for 15-20 minutes or until thickened.

Meanwhile, in a separate saucepan, steam broccoli until crisp-tender.

Add broccoli and bean sprouts to the crockpot. Sprinkle with green onions and red pepper flakes, if using. Serve with rice.

Serves 6.


*Frozen bell pepper strips can be substituted for fresh. I've also used zucchini (during the summer), and sliced water chestnuts and fresh spinach (just prior to serving).


Candy C. said...

I love being able to let the slow cooker do all the work! This looks yummy, thanks for sharing! :)

Mountain Home Quilts said...

O.k., I'm trying this...I'll let you know how it goes! :)