Gingered Beef and Peppers

by Cheryl McClure

The traditional beef and peppers goes exotic! Peppers and onions with a hint of ginger.

2 pounds round steak, lean
2 green peppers, sliced thin
2 tablespoons minced dried onions
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon Worcestershire sauce

Directions:

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock-pot. Place the thinly sliced pepper rings in bottom of crock cooker, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers

Cover and cook on low for 8-10 hours or on high for about 4 hours.

Servings: 8

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Cheryl McClure is US Navy Veteran and a Proud Navy Wife. She is a freelance writer who has been published on several web sites. In her spare time she enjoys chasing her two year-old daughter around their home and surfing the internet. Some of Cheryl's writing can be found on her web sites Life As LadyGeek and Seashore Soaps

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