Pepper Steak in the Slow Cooker

Juggling your kid's after school activities with serving a home cooked meal is not always easy. I see why fast food, carry out and frozen meals are popular, but I do my best not to go there often, so I need a better strategy.  One is my slow cooker. Once in a while I will make time in the morning to get something going for the whole day, but there are also other ways to make this kitchen tool work for you.

If the activity allows about 30 minutes at home before we head out, I like to put together something that will basically keep warm in the slower cooker such as taco meat, or something that needs simmer time.  That's where this recipe comes into play. I've posted a version of this recipe before, but this has been modified for the slow cooker.

It takes about 15 minutes of minutes of prep to get it into the crock pot and it's worth it. I'm not a big fan of putting raw meat in the slow cooker, taking a few minutes to brown your meat such as in this recipe yields much better results. Even with that extra step, this recipe for Pepper Steak can be put together quickly so it can simmer in the slow cooker for a few hours while you are gone.  Then when you return, you put on the water for the noodles, add a few last minute items and dinner is served! 

Pepper Steak With Egg Noodles

Serving Size  : 6    

 

1lb Flat iron or Sirloin steak steak -- cut into 1/8 inch strips

3 tablespoons  olive oil

1 onion -- sliced

1 Clove  garlic -- pressed

salt and pepper to taste

1/8 cup red wine

1 can  beef broth

2 tablespoons  Worcestershire sauce

1 green pepper -- thinly sliced

2 tablespoons  cornstarch

1/4  cup  water

3  tomatoes -- sliced into thin wedges

12 ounces  egg noodles

Brown meat in oil in large skillet. Add onions cook a minute or two longer, add garlic and then wine. Allow a a few minutes for the alcohol to cook off.  Add beef broth and Worcestershire sauce to meat. Move all to the slow cooker. Add the green pepper strips on top. Cover and set slow cooker on low for about 2 1/2 hrs.

Turn slow cooker up to high. Put the water on for the noodles.  Combine cornstarch and 1/4 cup water; stir into meat mixture. Add tomatoes. Cover and cook on high 5-15 minutes longer. Cook noodles according to package directions. Serve pepper steak over the noodles. 

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Per Serving: 422 Calories; 13g Fat (26.9% calories from fat); 26g Protein; 51g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 501mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.