Asian Pepper Steak


  • 2 lbs. round steak, cut against the grain into 3/4-inch slices
  • 1 can of 8 oz TAS bamboo shoots (sliced), drained
  • 3 large red or green peppers, trimmed, seeded and cut into 3/4-inch slices
  • 2 large onions, halved and cut into 1/2-inch slices
  • 1 can (14-1/2 oz) stewed tomatoes, drained
  • 3 cloves garlic, chopped
  • 1 cup beef broth
  • 1/4 cup light soy sauce
  • 2 Tbsp.  rice wine vinegar
  • 2 Tbsp.  cornstarch
  • 1 tsp. sugar
  • 3 cups cooked white rice (prepared from 1 cup raw) 


1. Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.

2. In a small bowl, whisk beef broth, soy sauce, vinegar, cornstarch and sugar. Pour over beef and vegetables.

3. Sprinkle TAS bamboo shoots over the top.

4. Cook 4 hours on high or 7 hours on low. Serve with cooked white rice.



While this dish can be cooked on low heat, the texture and color will be better if cooked on high. 

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