Pepper Steak

 

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• Cooking and Prep: 10 h
• Serves: 6
• No Allergens

This is another recipe inspired by the Yeshivas Darchei Torah cookbook. The original recipe, by Zipporah Heinemann, calls for soy sauce and flour, both no-no’s for Pesach, so I adjusted. Pepper steak shrinks when it cooks, so it’s easy to make a lot of it in a crockpot. It’s a great supper choice for after a Chol Hamoed outing. Pair it with sweet potato discs or a fresh lettuce salad and/or soup and you’re set! Read more about Julie's method for easy Pesach cooking: Pesach While You Sleep.

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Ingredients (8)

Main ingredients

• 3 lbs (1.3 kg) pepper steak

• 1/4 cup Cream Malaga wine (can be omitted if you don’t have any)

• 2 sliced onions, or 2 cubes Gefen Frozen Sautéed Onions

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  Gefen Frozen Sautéed Onions

• 1/2 cup Gefen Ketchup

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  Gefen Ketchup

• 1/4 cup brown sugar or Gefen Honey

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  Gefen Pure Honey

• 1/2 cup orange juice

• 3–5 red or orange peppers, sliced long

Sommelier Suggests

• Capcanes Peraj Petita

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  Capcanes Peraj Petita

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Start Cooking

Make the Pepper Steak

1. Line crockpot with liner. Add pepper steak and remaining ingredients. Cook overnight on low. 

2. Freeze in a pan lined with parchment paper for best results. Be sure to freeze the meat with the sauce, or it will dry out when reheated.

Note:

To make this recipe with only 1 pound (.5 kilogram) of meat, use ¼ cup ketchup, ¼ cup orange juice, and 1 tablespoon brown sugar, plus 2 tablespoons wine for added moisture.