I’ve got a few projects I’m in the middle of and knew I wasn’t going to have time to fix dinner last night. Anytime I have busy days, I always fall back on crock pot meals. It’s so simple to throw it in in the morning and forget about it ????. I wanted to show 2 things with this recipe also. First I used an inexpensive cut of meat. It was a top round, generally kind of tough piece of meat, but it’s great when it’s stewed or braised.
Second thing was I had these bell peppers that were definitely past prime. To reduce food waste, I included them in the Crock-Pot and no one knew any different.
So, steak and pepper dinner it was! .
2 pounds top round steak. Sliced in this strips, mine were about 1/4 inch
1 cup chopped onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper. Omit if you don’t like a little kick to your meal
1 teaspoon black pepper
1/4 cup reduced sodium soy sauce
1/2 cup water
1 teaspoon honey
3/4 teaspoon ground ginger
1- 14oz crushed tomatoes
About 2 cups bell peppers sliced.Salt and Pepper to taste
Add all ingredients minus bell peppers to Crock-Pot. Mix well.Cook on low for 6 hours or high for 4.
Add bell peppers and continue to cook another hour.
We served ours over short grain brown rice. I needed to meet my veggie goal, so also made a quick Asian slaw to go with it.
It was pretty simple and quick. Use about 4 cups thinly sliced cabbage. I used purple and green. I also used about 1 cup sliced cucumbers.In a seperate small bowl mix- 1/4 cup rice vinegar, 2 teaspoons honey, 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, 1/2 teaspoon ground ginger and dash of crushed red pepper. Mix well and add to veggies. Blend well and serve.