I like to keep you up to date on my gardens. Both my teaching herb garden and family vegetable gardens have gotten a boost from the much needed rain. And so have the weeds, which means I’ve been spending time happily tilling and hoeing between rows.

How about you? Are you enjoying being more outside than in? If so, and you’re the cook, I think you’ll appreciate this slow cooker recipe that combines beef steak with flavors from the Orient, like tamari sauce and ginger. There’s no fussy techniques involved and the ingredients take only minutes to prep.

Bell peppers and tomatoes add a surprising amount of flavor and color to the dish. 

Served over rice with a drizzle of sesame oil, this pepper steak was a yummy, satisfying and stress-free supper. 

BTW today I chatted with Annie Mitchell on the Sonrise Morning Show/Sacred Heart radio and our topic was ginger – yes, ginger! Ginger wasn’t mentioned specifically in the Bible but it was a much loved and used spice during Bible days. Annie said she can’t wait to make this Pepper Steak!

Slow cooked pepper steak with sesame rice

I used flank steak. The gentle, long cooking process works just as well for round or sirloin steak. 

Ingredients steak

About 1-1/2 pounds flank, round or sirloin steak, sliced against the grain in 1/2” thick slices

1/3 cup Tamari sauce or your favorite soy sauce

1 large onion, chopped – a good 1-1/2 cups

1 large clove garlic, minced – a generous teaspoon or so

1/2 teaspoon black pepper

1/2 teaspoon powdered ginger or ginger paste, or 1 tablespoon fresh minced ginger

2 large bell peppers, cut into thick strips. 

Several tomatoes, cut into wedges or equivalent grape or cherry tomatoes, halved

Parsley for garnish (optional)

Instructions steak

Spray slow cooker.

Put onion in bottom, then. Add steak, Tamari, garlic, pepper and ginger. Give it a stir.

Cook on low 4-6 hours until meat is tender. 

Check after 4 hours. If cooking on high, check after 3 hours.

Add peppers and cook on low 45 minutes or high 30 minutes, just until peppers are crisp/tender. 

Stir in tomatoes. Cook a few minutes, then stir in slurry. (see recipe below). 

Serve over sesame rice and garnish with parsley if you like. 

Ingredients and instructions: slurry

Just whisk together and set aside. You’ll stir this into the slow cooker after adding the tomatoes. 

1/4 cup cold water

1 tablespoon cornstarch

1/4 cup Tamari 

Sesame rice

Ingredients

I like long grain converted but use what you like. If using brown, basmati, or jasmine rice, cook according to package directions. 

2 cups long grain rice

4 cups low sodium, low fat beef broth, or water

Salt and pepper to taste

Sesame oil to taste (optional)

Instructions

Bring broth to a boil.

Stir in rice, then lower heat to a simmer. Cover and cook 20 minutes or until rice is tender.

Season with salt, pepper and a drizzle of sesame oil. 

Tip for fluffier rice

After cooking, place a paper towel on the pan, put the lid back on and let it sit for a few minutes.

The towel absorbs excess steam. After removing the towel, fluff the rice up with a fork.