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| Creole Asian Strips
1/4 teaspoon of black pepper
1/4 teaspoon of red (cayenne) pepper
1/4 teaspoon of garlic powder
1 teaspoon of dried tarragon leaves
1/2 teaspoon of Chinese five spice powder
1/4 teaspoon of sugar
1 1/2 pounds of beef flank steak, cut into 1/2 inch strips
1/2 green bell pepper, cut into strips
3/4 cup of chicken broth
2 bay leaves
3 tablespoons of cornstarch
3 tablespoons of water
In a small bowl, combine black pepper, cayenne pepper, garlic powder, tarragon, Chinese five spice powder and sugar. Sprinkle spice mixture over meat strips, patting and turning strips to coat both sides. Place meat in a slow cooker. Add bell pepper strips, chicken broth and bay leaves. cover and cook on LOW 6 to 8 hours; remove bay leaves and discard. dissolve cornstarch in water; stir into cooker. Turn control to HIGH. Cover and cook on HIGH 20 to 25 minutes or until thickened. Makes 5 or 6 servings
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