PEPPER STEAK IN THE CROCK POT
2-3 Tbs Avocado Oil
2 each Top Round Steaks, cut into 1/3’s (6 pcs)
1 tsp Kosher salt
½ tsp black pepper freshly ground
¼ tsp garlic granulated
1 medium onion sliced
2 each red bell pepper seeded and sliced
1 each green bell pepper, seeded and sliced
1 cup cherry tomatoes, cut in half
¼ tsp red pepper flakes (optional)
1 bottle Hirsch’s Ginger, Apricot Teriyaki Glaze
½ cup water
Tenderize (pierce) the round steak with a fork or a meat tenderizer (or pound with a meat hammer).
In a large skillet, heat oil over medium-high heat. Sprinkle beef with salt, pepper and garlic; place in skillet. Cook 4 to 6 minutes, turning once, until well browned.
Meanwhile, spray 6-quart slow cooker with cooking spray. In cooker, mix onion, bell peppers and tomatoes.
Place the steaks in cooker over vegetables. Add red pepper flakes. Then pour the bottle of teriyaki glaze and water over beef.
Cook on Low heat setting 6-8 hours.
Serve the steaks with Jasmine rice.