Slow Cooked Pepper Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooked Pepper Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooked Pepper Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 2 pounds Round steak
• 2 tablespoons Cooking oil
• 1/4 cup Soy sauce
• 1 cup Chopped onion
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Ground ginger
• 4 Tomatoes, cut into eighths
• Or
• One can (16 oz) tomatoes
• With liquid -- cut up
• 2 large Green peppers -- cut into
• Strips
• 1/2 cup Cold water
• 1 tablespoon Cornstarch
• Cooked noodles or rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut beef into 3-in

Step 2: Technique & Execution

X 1-in. strips; brown in oil in a skillet

Step 3: Technique & Execution

Transfer to a slow cooker

Step 4: Technique & Execution

Combine the next seven ingredients; pour over beef

Step 5: Technique & Execution

Cover and cook on low for 5/6 hours or until meat is tender

Step 6: Technique & Execution

Add tomatoes and green peppers; cook on low for 1 hour longer