LegalEagle
11-05-2001, 12:59 PM
6 servings // 6=points each
This is another little something I have been working on, and finally have just right. My DH says it is the best pepper steak he has ever had.
1-1/2 pound flank steak---thinly sliced,against
the grain*
1 large onion - sliced
2 bell peppers --any color, sliced
2 T. reduced sodium, soy sauce
2 T. sesame oil
1 T. brown sugar
2 cloves garlic---thinly sliced
Spray a 3-1/2 qt. crock with pam. Put everything in the crock, mix well, and cook on low, 8-9 hours (this cannot be overcooked), however, don't cook it on high. That will make the meat tough.
Oh yes, one other caviat...the smell in your house will drive everyone wild while this is cooking!
*flank steak will be easier to cut into thin slices if it has been frozen, and just partially defrosted.
Bon Appetit!
Dawna
[ April 25, 2004, 09:10 AM: Message edited by: LegalEagle ]
This is another little something I have been working on, and finally have just right. My DH says it is the best pepper steak he has ever had.
1-1/2 pound flank steak---thinly sliced,against
the grain*
1 large onion - sliced
2 bell peppers --any color, sliced
2 T. reduced sodium, soy sauce
2 T. sesame oil
1 T. brown sugar
2 cloves garlic---thinly sliced
Spray a 3-1/2 qt. crock with pam. Put everything in the crock, mix well, and cook on low, 8-9 hours (this cannot be overcooked), however, don't cook it on high. That will make the meat tough.
Oh yes, one other caviat...the smell in your house will drive everyone wild while this is cooking!
*flank steak will be easier to cut into thin slices if it has been frozen, and just partially defrosted.
Bon Appetit!
Dawna
[ April 25, 2004, 09:10 AM: Message edited by: LegalEagle ]