STEAK AND PEPPERS WITH RICE

2 1/2 lb chuck roast, trimmed and cut into 1/4-inch slices

1 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 tbsp canola oil
1 cup unsalted beef stock
3 tbsp soy sauce
2 tbsp tomato paste
3 red bell peppers, sliced
1 large yellow onion, sliced
1 pkg (5-oz) yellow rice, cooked according to pkg directions
2 tbsp chopped fresh cilantro

Sprinkle beef with 1/2 teaspoon each of salt and pepper.

Heat oil in a large skillet over medium-high heat. Cook beef in batches, turning to brown on all sides about a minute per side.

Whisk together the beef stock, soy sauce, and tomato paste in a small bowl.

Place peppers and onion in a 5 1/2 to 6-quart slow cooker and sprinkle with the remaining salt and pepper. Place the beef atop the vegetables and pour the stock mixture over all.

Place cover on cooker and cook on low about 7 to 8 hours until the beef is tender and veggies are beginning to caramelize.

Divide the hot cooked rice among 4 serving bowls. Using a slotted spoon, spoon the peppers and onions over the rice and top with the beef and the slow cooker sauce. Garnish with the cilantro.

Yield: 4 servings

 This is an old SL recipe and photo.