Cuban Style Pepper Steak In A Slow Cooker Recipes

SLOW-COOKER CUBAN FLANK STEAK

Slow-Cooker Cuban Flank Steak image

Add something tasty to your family's Cuban dinner! Enjoy this slow-cooked steak recipe made with Progresso® black beans and rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 large onion, thinly sliced
1 medium red bell pepper, cut into strips (1 1/2 cups)
1 medium green bell pepper, cut into strips (1 1/2 cups)
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
2 teaspoons dried minced garlic
1 teaspoon salt
2 tablespoons lime juice
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 cups uncooked regular long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
Cover; cook on Low heat setting 8 to 10 hours.
About 20 minutes before serving, cook rice as directed on package.
Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 85 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

SLOW-COOKER PEPPER STEAK

Slow-Cooker Pepper Steak image

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.

Provided by MJWAGNER68

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Steps:

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 11.7 g, Cholesterol 65.4 mg, Fat 15.8 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 4.5 g, Sodium 1188.6 mg, Sugar 5.3 g

CUBAN-STYLE PEPPER STEAK IN A SLOW COOKER

Cuban-Style Pepper Steak in a Slow Cooker image

Classic Pepper Steak gets a Cuban update with the addition of cumin, capers and olives that impart a distinct island flavor to the dish. It's a slow cooker recipe, so mix the ingredients in the morning and let the crock pot do all the work.

Provided by Vickie Parks

Categories Beef

Time 6h10m

Number Of Ingredients 15

Ingredients

1/2 cup dry white wine
2 tsp ground cumin
1 1/2 tsp dried oregano leaves
1/2 tsp salt
1 tsp black pepper
1 (15-oz) can(s) diced tomatoes ( do not drain)
1 medium onion, halved and cut into thin half-rings
2 medium red bell peppers, seeded and cut into half rings
2 clove garlic, minced
1 Tbsp capers
1 1/2 lb beef flank steak
1 cup white rice - prepared according to package directions
1/4 cup pimiento-stuffed olives
1 Tbsp olive brine
1 handful fresh cilantro, coarsely chopped (for garnish)

Steps:

1. In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, salt, and pepper. Stir in the tomatoes (with liquid), onion, bell peppers, garlic and capers. Nestle the steak among the onions and peppers, pushing the beef down so it's covered as much as possible. Secure the lid, and cook on Low heat for 6 to 7 hours or on High heat for 4 to 5 hours.
2. About 20 to 25 minutes before beef is done, prepare the rice according to package directions.
3. While the rice is cooking, use two forks to shred the beef. Add the olives and olive brine to the beefy mixture, and stir several times to thoroughly incorporate the shredded beef into the other ingredients.
4. For each (of 4) servings: Place about 1/2 cup cooked white rice in center of a plate. Use a large ladle or serving spoon, and spoon the beefy pepper mixture over the rice. Garnish with chopped cilantro, and serve immediately while still hot.

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