Description
A flavorful and tender Pepper Steak slow-cooked to perfection with tender strips of beef sirloin, bell peppers, onions, and a savory tomato-based sauce. This easy crock pot recipe delivers a comforting, savory meal perfect for busy days.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef sirloin, cut into 2-inch strips
- 3/4 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
Vegetables and Sauce
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
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, then sear the beef strips for about 5 minutes per side until nicely browned. This step locks in flavor. Transfer the seared beef to the slow cooker.
- Prepare the Sauce: In a separate bowl or container, dissolve the beef bouillon cube in 1/4 cup of hot water. Add the cornstarch and whisk until fully dissolved. Pour this mixture over the beef strips in the slow cooker.
- Add Vegetables and Seasonings: Stir in the chopped onion, green bell peppers, stewed tomatoes with their liquid, soy sauce, white sugar, and salt. Mix gently to combine all ingredients evenly.
- 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. The beef should become tender, and the flavors will meld together beautifully.
- Serve: Once cooked, serve the pepper steak hot over rice or noodles for a complete and satisfying meal.
Notes
- Searing the beef before slow cooking enhances the flavor and texture of the meat.
- Adjust salt according to taste, especially if using low-sodium soy sauce.
- This dish can be made a day ahead and reheated to develop even deeper flavor.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with cold water and stir in during the last 30 minutes of cooking.
