How To Prepare
1.
Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.
2.
In a small bowl, whisk beef broth, vinegar, potato flour and Splenda. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.
3.
Cook 2 hours on high or 4 hours on low. Serve with cooked brown rice.
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Ingredients
- 1 pounds London Broil or other lean cut, cut against the grain into 3/4-inch slices
- 1/2 large red or green peppers, trimmed, seeded and cut into 3/4-inch slices
- 1 large onions, halved and cut into 1/2-inch slices
- 1/2 can 14-1/2 ounces) No Salt added stewed tomatoes, drained
- 2 cloves garlic, chopped
- 1 cup No salt added beef broth
- 1 tablespoons rice wine vinegar
- 1 tablespoons potato flour
- 1/2 teaspoon back strap molasse
- 1/2 can(8 ounces) bamboo shoots, drained
- 1 1/2 cups cooked brown rice (prepared from 1/2 cup raw)
Ingredients
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