Description
This Pepper Steak recipe cooked in a crock pot combines tender strips of beef sirloin with vibrant green bell peppers, onions, and a savory tomato-based sauce. Slow-cooked to perfection, this hearty dish offers deep flavors that meld beautifully over several hours, making it an ideal comforting and easy-to-prepare meal.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef sirloin, cut into 2-inch strips
- 3/4 teaspoon garlic powder
- 3 tablespoons vegetable oil
Sauce
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Vegetables
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
Instructions
- Season and Sear the Beef: Sprinkle the beef sirloin strips evenly with garlic powder. Heat the vegetable oil in a large skillet over medium heat. Sear the beef strips for approximately 5 minutes on each side until browned. Once seared, transfer the beef strips into the slow cooker.
- Prepare the Sauce: In a separate container, dissolve the beef bouillon cube completely in 1/4 cup of hot water. Stir in the cornstarch until fully dissolved, creating a smooth mixture. Pour this sauce mixture evenly over the beef strips inside the slow cooker.
- Add Vegetables and Seasonings: Add the chopped onion, roughly chopped green bell peppers, stewed tomatoes along with their liquid, soy sauce, white sugar, and salt into the slow cooker. Stir gently to combine all ingredients well.
- Cook: Cover the slow cooker with its lid and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Cook until the beef is tender and all flavors have blended beautifully into a rich, savory stew.
- Serve: Once cooking is complete, serve the pepper steak hot over freshly cooked rice or noodles to make a complete and satisfying meal.
Notes
- For best flavor, use fresh green bell peppers and quality beef sirloin.
- Searing the beef before slow cooking enhances the flavor and texture of the dish.
- You can adjust the soy sauce and salt according to your taste preference or dietary restrictions.
- This dish pairs wonderfully with steamed white rice, brown rice, or egg noodles.
- Leftover pepper steak can be refrigerated for up to 3 days or frozen for up to 2 months.
