Pepper Steak in a Crock Pot is a hearty and flavorful dish that's perfect for busy weeknights. The slow cooking process ensures the beef is tender and the flavors meld beautifully together. Serve the Pepper Steak over a bed of steamed rice or alongside mashed potatoes to soak up the flavorful sauce. Garnish with fresh parsley or green onions for an added burst of color and freshness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy this delicious and comforting meal anytime!
Pepper Steak in a Crock Pot is a hearty and flavorful dish that's perfect for busy weeknights. The slow cooking process ensures the beef is tender and the flavors meld beautifully together. Let's take a look at the ingredients you'll need for this delicious meal.
INGREDIENTS
- 2 pounds beef sirloin, cut into 2-inch strips: Provides the main protein and becomes incredibly tender when slow-cooked.
- 3/4 teaspoon garlic powder, or to taste: Adds a savory depth to the beef.
- 3 tablespoons vegetable oil: Used for searing the beef to lock in the flavor.
- 1 cube beef bouillon: Enhances the beefy flavor of the dish.
- 1/4 cup hot water: Helps dissolve the bouillon cube and cornstarch.
- 1 tablespoon cornstarch: Thickens the sauce.
- 1/2 cup chopped onion: Adds sweetness and depth to the dish.
- 2 large green bell peppers, roughly chopped: Provides a fresh, slightly sweet flavor and a nice crunch.
- 1 (14.5 ounce) can stewed tomatoes, with liquid: Adds a rich, tomatoey base to the sauce.
- 3 tablespoons soy sauce: Brings a salty, umami flavor to the dish.
- 1 teaspoon white sugar: Balances the flavors with a hint of sweetness.
- 1 teaspoon salt: Enhances all the flavors in the dish.
INSTRUCTIONS
- Step 1:
- Sprinkle the beef sirloin strips with garlic powder. Heat the vegetable oil in a large skillet over medium heat and sear the beef strips for about 5 minutes per side, until browned. Transfer the seared beef to a slow cooker.
- Step 2:
- In a separate container, dissolve the bouillon cube in hot water. Mix in the cornstarch until it is fully dissolved, then pour the mixture into the slow cooker with the beef strips.
- Step 3:
- Add the chopped onion, green bell peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt to the slow cooker. Stir to combine all the ingredients evenly.
- Step 4:
- Cover the slow cooker and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours, until the beef is tender and the flavors are well combined.
Serving and Storage Tips
- Serve the Pepper Steak over a bed of steamed rice or alongside mashed potatoes to soak up the flavorful sauce.
- Garnish with fresh parsley or green onions for an added burst of color and freshness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- This dish can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Helpful Notes
- For an extra layer of flavor, try adding a splash of red wine to the slow cooker before cooking.
- If you prefer a spicier dish, add some red pepper flakes or a diced jalapeño to the mix.
- Feel free to substitute red or yellow bell peppers for a sweeter taste and more vibrant color.
Tips from well-known chefs
- Chef Gordon Ramsay recommends searing the beef in batches to avoid overcrowding the pan, ensuring each piece gets a nice brown crust.
- Chef Ina Garten suggests using homemade beef broth instead of bouillon for a richer, more authentic flavor.
- Chef Alton Brown advises letting the dish rest for 10 minutes before serving to allow the flavors to meld together.