Description
This slow cooker pepper steak recipe delivers tender, flavorful beef strips cooked with bell peppers and tomatoes in a rich sauce. Perfect for an easy make-ahead meal, it pairs wonderfully with rice, egg noodles, or chow mein for a comforting dinner the whole family will enjoy.
Ingredients
Beef and Seasoning
- 2 pounds beef sirloin, cut into 2-inch strips
- ¾ teaspoon garlic powder, or to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- ¼ cup hot water
- 1 tablespoon cornstarch
Vegetables and Sauce
- ½ 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
- Prepare ingredients: Gather all ingredients and prepare beef strips, vegetables, and liquids as listed. This ensures a smooth cooking process.
- Season and sear beef: Sprinkle beef strips with garlic powder. Heat vegetable oil in a large skillet over medium heat. Sear beef strips until browned on all sides, about 5 minutes per side, to lock in flavor and juices. Then, transfer the beef to the slow cooker.
- Make the sauce base: In a small bowl, dissolve the beef bouillon cube in hot water. Whisk in cornstarch until the mixture is smooth, which helps thicken the sauce during cooking.
- Combine ingredients in slow cooker: Pour the bouillon-cornstarch mixture over the beef strips in the slow cooker. Add chopped onion, green bell peppers, stewed tomatoes with their liquid, soy sauce, sugar, and salt. Stir gently to combine all ingredients evenly.
- Cook the pepper steak: Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours, until beef is tender and flavors meld beautifully.
- Serve: Once done, serve the pepper steak hot over cooked rice, egg noodles, or chow mein for a hearty, satisfying meal.
Notes
- For best flavor, sear the beef strips to develop a rich crust before slow cooking.
- If you prefer, adjust the cooking time based on your slow cooker heating variations.
- This dish pairs well with rice, noodles, or steamed vegetables.
- You can substitute vegetable oil with other cooking oils like canola or peanut oil.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
- Prep Time: 20 mins
- Cook Time: 3 hrs 10 mins
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
