Ingredients
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1½ pounds top Sirloin Steak
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1 large green Bell Peppers
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1 large red Bell Peppers
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½ medium White Onions
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½ cup Water
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2 cubes Beef
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1 tablespoon Cornstarch
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3 tablespoon Soy Sauce
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¼ teaspoon ground Ginger
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¼ teaspoon Garlic Powder
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¼ teaspoon freshly ground Black Pepper
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2 teaspoons Brown Sugar
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Serving Day
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4 rolls or Hamburger Buns
Directions
When you think of Pepper Steak, you might imagine it served over rice at your favorite Asian restaurant. But this saucy dish is just as delicious on a hearty roll (especially if someone at your table turns up their nose at good take-out).
Steps
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1
Done
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Add the steak, peppers, and onion to a labeled 1-gallon freezer bag. Add ¼ cup water and the bouillon cubes to a mug or microwave-safe container and microwave it for 60 seconds. Stir to dissolve the bouillon and set aside. Combine the rest of the ingredients (including the remaining ¼ cup water) in a large bowl until the cornstarch dissolves, add in the bouillon-water, and pour the whole mixture into the freezer bag. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. |
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2
Done
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Serving DayAllow the steak to thaw overnight in the refrigerator. On serving day, pour the contents of the freezer bag into the slow cooker, cover it, and cook on low for 5 hours. Divide the mixture evenly among the hamburger buns. |
