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This Asian-inspired stew takes just a few minutes to throw together thanks to all the freezer-friendly ingredients. If these vegetables are not available in the freezer section of the grocery near you I still encourage you to try this recipe; it’s worth that little bit of extra effort.
2 pounds pepper steak strips
1 (16-ounce) bag frozen mixed pepper strips (or 1 red pepper and 1 green pepper, cut into strips)
1 (15-ounce) can Haddar Baby Corn, cut in medium chunks
1 and 1/2 cups frozen diced onions
2 cups Manischewitz Beef Broth
3 tablespoons soy sauce
2 tablespoons fish-free Worcestershire sauce such as Tonnelli
2 tablespoons brown sugar
2 tablespoons lemon juice
3 tablespoons ketchup
1 tablespoon cornstarch
sesame seeds, to garnish
Turn slow cooker to the high setting.
Add steak, peppers, baby corn, broccoli, and onions to the slow cooker.
Add broth, soy sauce, Worcestershire sauce, sugar, lemon juice, ketchup, and cornstarch. Stir everything together.
Cook for six to seven hours. Serve with rice and garnish with sesame seeds.
Photography by Chay Berger
Ingredients sponsored by Evergreen
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