This Asian-inspired dish takes just a few minutes to throw together thanks to all the freezer friendly ingredients. If these vegetables are not available in the freezer section of the grocery near you I still encourage you
to try this recipe, it's worth that little bit of extra effort.
Serves 4–6
2 lb. pepper steak strips
1 (16-oz.) bag frozen mixed pepper strips (or 1 red pepper and 1 green pepper, cut into strips)
1 (15-oz.) can baby corn, cut in medium chunks
2 cups frozen broccoli florets
1 1/2 cups frozen diced onions
Sauce:
2 cups beef broth
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
3 tablespoons ketchup
1 tablespoon cornstarch
To serve:
Rice
Sesame seeds, to garnish
1. Turn slow cooker to the high setting.
2. Add steak, peppers, baby corn, broccoli,
and onions to the slow cooker.
3. Add broth, soy sauce, Worcestershire
sauce, sugar, lemon juice, ketchup, and
cornstarch. Stir everything together.
4. Cook for 6–7 hours. Serve with rice and
garnish with sesame seeds.
(Optional step : sauté the meat and veggies before adding to the crockpot)
Photo by Chay Berger
Featured in the Whisk by Ami Magazine
Ingredients thanks to Evergreen Kosher
