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Here it is - they said that it is 'a recipe that uses tender beef and sweet peppers, mingling in a sweet and sour pineapple sauce.' and they are right. I did dial back the apple cider vinegar in the recipe - I think next time I might even reduce it down to 1 Tbs. - it was just a touch overpowering and I wanted the pineapple to 'shine through' in this dish. I love using my slow cooker! Enjoy ~ Diane
Slow Cooker Hawaiian Beef
(a recipe that uses tender beef and sweet peppers, mingling in a sweet and sour pineapple sauce.)
1/3 cup firmly packed brown sugar
1/4 cup cider vinegar
1 (8-ounce) can pineapple chunks, drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons Butter
1 1/2 pounds round steak, (I used flank steak)
1 large (1 cup) onion, cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
2 large (2 cups) sweet bell pepper, cut into 1-inch pieces
**Pineapple Lime Jam (recipe from my site, I added in a 1/4 Cup near the end - you do not need to unless you have some on hand) recipe below if wanted.
Hot cooked rice, if desired
Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in bowl; stir until sugar is dissolved. Set aside.
Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until browned. Place steak pieces in slow cooker. Repeat with remaining butter and steak pieces.
Add onion and peppers to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on High heat setting 5 hours or until meat is tender.
Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks into beef mixture (*I did add about 1/4 Cup of my Pineapple Lime Jam here too - you don't have to) Cover; continue cooking 30 minutes or until juices are thickened. Serve over hot cooked rice.
**NOTE: Tougher, less expensive cuts of meat are perfect to use in the slow cooker. The slow cooking process breaks down tough connective tissue, making the meat tender. The tougher cuts are more flavorful than the more tender pieces, especially if browned first before adding to other ingredients. And the long cooking time brings out the full flavor of the less expensive cuts. (I had a rather large flank steak and cooked on High for 5 hours until it was fork tender)
Recipe Adapted from: LandOLakes
Photos by: Diane Baker for Canning and Cooking at Home
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