Monday, November 7, 2011

Crockpot Pepper Steak and Rice Recipe


I adore pepper steak and rice from my local Chinese restaurant, but I don't get to eat there as often as I'd like. That's why I have this recipe in my arsenal whenever I have a little craving! I got this recipe from Stephanie at http://crockpot365.blogspot.com .

*I add my own little spin to every recipe, so there's usually always some changes from the original.


Pepper Steak and Rice

-2lbs beef sirloin, cut into strips
-Garlic powder
-Vegetable oil
-1 beef bullion cube (I didn't have any, so I used a beef packet from a pack of Ramen noodles!)
-1/4 cup hot water
-1 small onion, chopped
-2 large bell peppers, chopped
-3 Tbs. soy sauce
-1 tsp. sugar
-1 tsp. salt

Sprinkle meat with garlic powder and brown in a skillet with oil. Place browned meat in crockpot. Mix together water and beef bullion cube (or in my case, a beef packet from your Ramen noodles...I swear it works!) and stir until dissolved. Pour over meat. Add all of the ingredients, EXCEPT BELL PEPPERS, to the crockpot and stir. Cook on low 4-6 hours or high 2-3. Add the peppers during the last hour or two of cooking, so they don't get too soft! Serve with rice.

*For a printable version of this recipe, CLICK HERE!!

This recipe is awesome! You won't even miss the Chinese restaurant! Give it a try, and then leave me a comment and let me know if you liked it!

**It is okay to feature one of my photos or recipes on a site, as long as you provide a link back to my site, or proper credit is given. Thanks in advance!

9 comments:

  1. Loved the recipe. Tasted better than Chinese.

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    1. Thank you! I'm so glad you liked it! Wasn't it easy?

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    2. Very easy. I didn't have anymore beef bouillon cubes so I used a chicken bouillon cube and added a little soy sauce to the water and it's good that way too.

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    3. That's a good idea! It's funny what you can come up with when you're in a bind. That's how some of the best recipes are made! =)

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  2. We tried this last night and really liked it! Our only problem was the bell peppers came out so mushy after four hours of cooking. Next time I will add them in after 2 hours of cooking.

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    1. I am currently making this recipe. I am glad I read your comment. Once I read your comment, I went back and read the instructions from start to end. The very last comment it tells us to add the bell peppers 1-2 hours before the meal in complete. Had I not read your comment, I likely would have missed this step until it was too late. Thank you.

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  3. great recipe, I have made this several times, but the only thing I do different is use beef broth instead of water. I love this dish. Its dinner tomorrow..

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  4. Made this for my family tonight,I will never go to a Chinese restaurant again. Super, Thank you.

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  5. I loved this better than any I have had at restaurants!!!!! Thank you for sharing!!!!!!

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