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Ah, pepper steak. That classic, tantalizing delight from every Chinese takeout menu we adore. Now, hold onto your apron strings, because I’m about to reveal a game-changer: you can recreate this culinary masterpiece at home without breaking into a culinary sweat. Indeed, it’s astonishingly simple!
Wondering why it’s named “pepper steak”? It’s not just for the vibrant bell peppers that dance alongside the steak. No, it’s that audacious sprinkle of pepper that’s added before it hits the pan. But fear not, spice-wary folks; the divine blend of sweet soy and aromatic ginger creates a symphony of flavors that’s nothing short of harmonious.
A Trip Down Memory Lane:
I recall, with vivid clarity, the inaugural attempt at crafting pepper steak in my own kitchen. I harbored doubts, questioning if my rendition would hold a candle to the iconic takeout. To my astonishment, with minimal fuss and fanfare, I concocted a dish that had my folks not only singing praises but clamoring for round two. Its status? Promoted to a regular star on our culinary roster.
So, brace yourselves to dazzle those palates and wow your dinner guests. Dive into this foolproof recipe, and bask in the ensuing accolades.
Slow Cooker Pepper Steak:
Prep Time: 10 minutes
Total Time: 5 hours, 10 minutes
Serves: 4
Ingredients:
2 pounds top sirloin steak
1 red bell pepper, large dice
1 green bell pepper, large dice
1 onion, large dice
1 1/2 cups beef broth, divided
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
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