SOW: 4/3/98 - " Stop,Look & Listen"
ROW: (TRAVELIN'SLOW-COOKED) CHINESE PEPPER STEAK

Hey Cool Cats! And that's just what I want to do, too -- keep you and your kitchen cool while you still enjoy a hot cooked meal! By preparing this meal in a crockpot you'll do just that. Patsy Cline really enjoyed Chinese food, so in her honor I present Chinese Pepper Steak for this week's Recipe of the Week. This dish also travels well, and although it may not go a long, long, way-- it will be more than enough to feed 4 very hungry folks!

1- 1 1/2 pounds of round steak
2 tbs. oil
1 large clove of minced garlic
1 cup of canned tomatoes ( cut up)
3 green bell peppers, seeded and cut in strips
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce - regular or low sodium
1 tsp. sugar
1 tbs. cornstarch
2 tbs. cold water
4 green onions, sliced

Slice the steak into narrow strips and brown lightly in a skillet in the oil. Then combine the steak in the crock pot with the garlic, soy sauce, salt, pepper and sugar. Cook on low heat for 6-7 hours. Next, turn the heat on crock pot up to high, and add the tomatoes and peppers. Dissolve the cornstarch in the water and then stir it into the pot. Re-cover and cook on HIGH for 15-20 minutes or until thickened. Drop onions in during the last few minutes and stir. Serve over fluffy white rice.

Serve with Chinese tea and almond cookies for dessert

Return to Past Recipes of Week
Return to Main Page
Go To Recipe of the Week