Thin slices of tender beef with bell peppers, mmm ... it's hard to go wrong with this one. There was a restaurant I loved going to when I was in college. Just this little hole in the wall, but their pepper and beef was out of this world. It was a normal thing for me to order food from them multiple times a week. In the recipe below, I make my own version of the dish, which can be easily frozen and popped into a slow cooker with almost as much ease as ordering takeout.
I first season the beef with salt and pepper, then place it in a gallon-size zip-lock bag. From there I make a slurry using equal parts water and cornstarch and add that right into the zip-lock bag along with the beef. Then a splash of chicken broth, onion, garlic, ginger, soy sauce and bell peppers follow. Close up the bag, and it's all ready for the freezer. Store for two to three weeks, and thaw it out the night before to go right into your slow cooker, ready to go!
Slow cooker pepper beef
4
15 minutes
3 hours
3 hours, 15 minutes
2 pounds beef chuck roast, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons cornstarch
1 cup chicken broth
1 onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
3 bell peppers, thinly sliced
Generously season beef with salt and pepper, then place into a gallon zip-lock bag.
Make a slurry by mixing equal parts cornstarch and water until there are no lumps. Add to the bag.
Add the remaining ingredients. Close the bag, removing as much air as possible.
Give it a gentle shake to mix everything together, then store in the freezer for two to three weeks.
To cook, remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 3 hours.
Serve with steamed white rice.
