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.