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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Slow-Cooker Pepper Steak

      This delicious slow-cooked pepper steak is gluten-free and easy to make.


    Caption: Image: CC BY 2.0--takaokun

    Celiac.com 07/06/2019 - Slow-cooked meals in the summer? Sure. People still have to work, so a slow-cooked meal can still make sense. I like to put my slow-cooker outside on the patio. That way, the food cooks and the house stays cool. This slow-cooked pepper steak is a tasty, delicious gluten-free entrée that goes great with rice.

    Ingredients:

    • 2 pounds beef sirloin, cut into 2 inch strips
    • 2 large green bell peppers, roughly chopped
    • 14.5 once can stewed tomatoes, with liquid
    • garlic powder to taste
    • 3 tablespoons vegetable oil
    • 1 cube gluten-free beef bouillon
    • 1/4 cup hot water
    • 1 tablespoon cornstarch
    • ½ cup chopped onion
    • 3 tablespoons gluten-free soy sauce or tamari
    • 1 teaspoon white sugar
    • 1 teaspoon salt

    Directions:
    Sprinkle strips of sirloin with salt and garlic powder, to taste. 

    In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

    Dissolve bouillon in hot water, then mix in cornstarch until dissolved. 

    Pour into the slow cooker with meat. 

    Stir in onion, green peppers, stewed tomatoes, soy sauce, and sugar.

    Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

    Serve over rice with a side salad for a delicious meal.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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