Chewin'

the News

May 2008

Pepper Steak

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Boneless round steak	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.
Onion, chopped in large chunks	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground ginger	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Beef broth	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Soy sauce	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
On Hand Ingredients:
Cornstarch	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Water	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Green peppers, cut into strips	1	2	3	4	5	6
Red peppers, cut into strips	1	2	3	4	5	6
Tomatoes, cut into large chunks	2	4	6	8	10	12
Hot cooked rice	6 C.	12 C.	18 C.	24 C.	30 C.	36 C.

Assembly Directions:

Trim and slice round steak into strips. Spray a skillet with cooking spray. Lightly brown meat over medium heat. Cool. Place steak in freezer container or freezer bag. Add onion, garlic, ginger, beef broth and soy sauce.

Freezing Directions:

Remove excess air from bag. Seal, label and freeze.

Serving Directions:

Completely thaw beef mixture in the refrigerator. Spray slow cooker with cooking spray. Place mixture in crock pot. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until beef is tender.

Turn slow cooker temperature to high. Mix the cornstarch and water in a small mixing bowl. Pour the mixture into the slow cooker stirring as you add the mixture. Add green and red pepper strips and tomatoes. Cook for 30 minutes to 1 hour or until peppers are tender.  Serve over rice.

Nutritional Info: 

Per Serving: 405 Calories; 5g Fat (10.6% calories from fat); 33g Protein; 56g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 971mg Sodium. 

Exchanges: 3 Grain (Starch); 3-1/2 Lean Meat; 1-1/2 Vegetable.

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