Savory Pepper Steak
This easy make-ahead dish tastes like it takes hours to cook, but it couldn’t be easier. Just assemble everything into storage bags, then add to a slow cooker when you’re ready to cook. This pepper steak is great over white or brown rice or penne pasta.
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Ingredients
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- 3 pounds Oklahoma beef sirloin, cut into 1/2-inch thick strips
- 1/4 cup Shawnee Mills All-Purpose Flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large onion, chopped
- 4-5 garlic cloves, crushed
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 (16 Oz) cans tomatoes
- 2 tablespoons beef bouillon granules
- 4 teaspoons Daddy Hinkles Instant Meat Marinade (liquid)
- 2 tablespoons Daddy Hinkles Original Seasoning
- 2 tablespoons steak sauce
- Toss steak strips in mixture of flour, salt and pepper. Mix together beef bouillon, Daddy Hinkle’s original marinade and seasoning and steak sauce, and divide evenly into two bags.
- Place bags in refrigerator or freezer until ready to use. If freezing, let thaw before moving to step 3.
- Add remaining ingredients. Cook in a slow cooker on low 5 hours. Serve with rice and a side salad.