Description

This hearty Pepper Steak recipe is made effortlessly in a crock pot, featuring tender strips of beef sirloin simmered with green bell peppers, onions, and stewed tomatoes in a flavorful savory sauce. The slow cooking method allows the meat to become melt-in-your-mouth tender while the vegetables infuse the dish with freshness and sweetness. Perfect served over rice or noodles for a comforting meal the whole family will enjoy.

Ingredients

Scale

Protein

2 pounds beef sirloin, cut into 2-inch strips

Seasonings & Sauces

3/4 teaspoon garlic powder
1 cube beef bouillon
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

Others

3 tablespoons vegetable oil
1/4 cup hot water

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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. Once hot, sear the beef strips for about 5 minutes on each side until browned. This step helps to lock in flavor and improve texture. Transfer the seared beef to the slow cooker.
Prepare the Sauce: In a separate small bowl, dissolve the beef bouillon cube in the hot water. Stir until fully dissolved. Then add the cornstarch to the bouillon mixture and stir well to combine, ensuring there are no lumps.
Add Vegetables and Seasonings: Pour the bouillon and cornstarch mixture over the beef in the slow cooker. Add the chopped onion, green bell peppers, stewed tomatoes with their liquid, soy sauce, white sugar, and salt. Stir gently to combine all ingredients evenly.
Cook: Cover the slow cooker with its lid. Cook the mixture on High for 3 to 4 hours, or alternatively on Low for 6 to 8 hours, until the beef is tender and the flavors have melded nicely.
Serve: Once cooked, stir the pepper steak gently and serve it hot over cooked rice or noodles for a complete and satisfying meal.

Notes

For best results, cut beef sirloin into uniform strips about 2 inches long for even cooking.
Searing the beef before slow cooking adds depth of flavor and a nice texture contrast.
Adjust the soy sauce and salt amounts depending on your taste preference and sodium needs.
This dish can be made a day ahead and reheated, as flavors improve with time.
Serve with steamed rice or egg noodles to soak up the delicious sauce.