West Bend Slow Cooker User Manual

Page 12

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12

Pepper Steak

1½ Lbs

Round steak, cut into thin strips

1

Clove

garlic,

minced

1 Cup

Chopped

onion

½ Tsp

Salt

¼ Tsp

Pepper

¼ Tsp

Ginger

1 Tsp

Sugar

½ Cup

Soy

sauce

1

Large green pepper, cut into thin strips

4

Tomatoes, cut into eighths, or 1 1-pound can whole
tomatoes, undrained

1 Lb

Can bean sprouts, drained

1 Tbsp

Cornstarch

½ Cup

Cold

water

1. Brown steak in cooking pot on range unit over medium heat. Transfer cooking

pot to heating base using hot pads.

2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy

sauce. Pour over steak. Cover and slow cook at LO (#3) for 6 to 8 hours or Med
(#4) for 4 to 5 hours.

3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook an

additional hour. Just before serving, increase heat to HI (#5). Combine
cornstarch and water. Gradually add to pepper steak, stirring until thickened.
Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.

Corned Beef and Cabbage

3 – 4 Lb

Corned beef brisket

1

Medium onion, sliced

½ Tsp

Celery

seed

½ Tsp

Mustard

seed

1

Clove

garlic,

minced

1

Bay

leaf

Water

1

Small head cabbage, cut into wedges

1.

Place brisket with liquid and spices from package in cooking pot. Add onion,
celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover
brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until brisket
is fork tender.

2. During last hour of cooking, add cabbage wedges and continue cooking at LO

(#3). Discard cooking liquid and spices. Makes 6 servings.

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