Chinese take-out, oh how I miss Chinese take out! But it is certainly not gluten free... usually. There's some chic take-out restaurants that certainly are, but I'm talking about the one in the neighborhood that you call after a long day of work and class to indulge in egg rolls, orange chicken, and pepper steak stir fry! This is one of those recipes that certainly makes an adequate substitute, satiates the craving, AND is just as quick and convenient!
Ingredients:
- 1 lb ribeye steak
- 1.5 green peppers, sliced
- 1.5 small onions or 1 medium onion, slices
- 2 spring onions/scallions, chopped
- 1 Tbsp minced garlic
- 1 Tbsp cornstarch
- 1 tsp salt
- 1 tsp beef bouillon & 1 c. water OR 1 c. beef broth
- 3 Tbsp Soy Sauce
- 1 Tbsp Worcestershire sauce
Directions:
1) Set up your slow cooker in a trusty spot on the kitchen counter
2) Prep your rib-eye steak by trimming off the fat and slicing into thin 1" strips.
3) Add the steak, onion, scallion, and peppers into the slow cooker
4) In a cup, mix the broth/water, salt, soy sauce, worcestershire sauce, garlic, and corn starch. make sure it's cool/cold water and not warm! Otherwise the corn starch will not dissolve.
5) Pour the sauce over the pepper steak and cook on low for 8-10 hours.
6) Enjoy over noodles or rice or all by itself when it's ready :-)
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