Description
Real Food Rendition of Mom Kimball’s Pepper Steak
Ingredients
- 1-2 lbs. round steak, grassfed is best
- 2 Tbs. olive or refined coconut oil, or butter
- 2-3 onions (hold one out)
- 1-2 Tbs. molasses
- 1 tsp. salt
- 1/2 tsp. pepper
- water to cover
- 2+ Tbs. cornstarch or arrowroot starch
- green pepper, cut into strips
- optional: tomato
Instructions
- Cut meat into strips and brown in a large pot with oil or butter.
- Cut 2 onions into thin slices and add to meat, sauteing until translucent.
- Pour molasses in and add salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper.
- Cover with water, bring to a boil and simmer on low 1.5-2 hours.
- When the meat is practically falling apart, add strips of pepper, the last onion cut into chunks, and optional tomato.
- Bring to a low boil.
- Mix cornstarch with cold water and add to hot liquid, stirring constantly until thick.
- Serve over cooked brown rice.
Notes
* Note: Grassfed beef should be cooked over low heat when pan frying or grilling, but with this method, it doesn’t matter. Anything will be tender!
* Timesaver: I keep a glass jar just for mixing cornstarch and water. I know it will close watertight, and I just rinse it out instead of washing it after use.
* UPDATE: You can make this recipe in the Instant Pot too, super easy! Just use the “saute” function to brown the meat and saute the onions. Add everything else (at least 2 cups water) and cook on 30 minutes at high pressure (the Stew/Meat function). Use a natural pressure release, then add the peppers and onion and cook with the “Saute” function a few minutes. Add the cornstarch slurry last (never pressure cook with a thickener already in the liquid). (More easy Instant Pot meals here) and be sure to download our Guidebook below (which includes this recipe in IP form). Enjoy!