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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pepper Steak and white rice Recipe

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This recipe for Pepper Steak and white rice is from Robinson Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 can stewed tomatoes, with liquid
1 can Rotel - drained
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
3 cups Minute Rice
Directions:
Directions:
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved.
Pour into the slow cooker with meat.
Stir in onion, green peppers, stewed tomatoes, Rotel, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
5 minutes before steak is ready, prepare minute rice per instruction on box.
Serve pepper steak over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min prep 4 to 8 hours cook time

 

 

 

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