Thursday, September 11, 2014

Stoplight Peppers and Beef Strips


3 pounds beef sirloin, cut into 2 inch strips
1/2 cup Low Sodium Soy Sauce
2 cups beef broth or 2 cubes low sodium beef bouillon
2 TBSP cornstarch
1 large onion, minced
2-4 cloves garlic, minced
1 each red, yellow and green bell peppers, cut into strips
2 cans diced tomatoes, with liquid (or 2 large fresh tomato's, diced)
1/2 tsp. cayenne pepper
1 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. brown sugar
2 tsp. garlic powder
2 tsp. low sodium Worcestershire Sauce


1. Prepare vegetables - setting aside 3/4 of peppers to be added 30-45 min before meal is done. Brown beef strips (if desired)
2. Add the meat, onions, garlic, 1/4 of the peppers, diced tomatoes, soy sauce, sugar and Worcestershire sauce to your slow cooker. Mix beef broth and cornstarch in measuring cup that is larger then the amount of liquid you are using. Add in spices. Mix until blended completely. Pour mixture over roast and veggies.
3. Cover tightly and cook on high for about 4 hours on low for 6-8 hours

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