Pepper Steak in Crock Pot

Nothing says comfort dinner quite like pepper steak simmered slowly in a crock pot This recipe delivers super tender beef sirloin paired with sweet bell peppers stewed tomatoes and a bold sauce all with minimal fuss for busy nights

I made this for our annual game night and everyone begged for seconds Now it is a regular on our meal plan because it tastes even better the next day

Ingredients

• Beef sirloin: Choose well marbled meat for maximum tenderness look for even coloring and trim excess fat
• Garlic powder: Lends quick savory flavor without chopping watch for additive free options
• Vegetable oil: Neutral oil like canola or sunflower works just as well gives a nice sear
• Beef bouillon cube: Adds rich meatiness and deepens flavor pick a high quality low sodium version if possible
• Hot water: Helps dissolve the bouillon and creates the foundation for the sauce try filtered water for best results
• Cornstarch: Thickens the sauce for a silky finish check expiration date for best results
• Chopped onion: Sweetens the stew as it cooks yellow onion is my pick for balance
• Green bell peppers: Use the firmest freshest peppers for a pop of color and crunch
• Stewed tomatoes with liquid: Supplies tang and body Use whole canned tomatoes you can break up for extra texture
• Soy sauce: For savory body lower sodium soy sauce keeps saltiness in check
• White sugar: Rounds out acidity just a bit Organic cane sugar melts in smoothly
• Salt: Essential seasoning taste as you go so the flavors can shine

Step-by-Step Instructions

Prep the Beef:

Pat the beef sirloin dry and cut into even two inch strips Sprinkle liberally with garlic powder on all sides to help season the meat deeply from the start

Sear the Meat:

Warm vegetable oil in a large skillet over medium heat When hot add beef strips Cook about five minutes per side until deeply browned Searing locks in the juices and starts building flavor

Transfer to Crock Pot:

Move all browned beef strips into the crock pot Arrange them in an even layer to cook evenly

Make Sauce Base:

Dissolve the beef bouillon cube in a quarter cup hot water Stir until you see no lumps Add the cornstarch and whisk until fully smooth This step prevents any gummy texture later

Combine and Layer:

Pour the bouillon cornstarch liquid evenly over the beef Add chopped onion green bell peppers stewed tomatoes with their juice soy sauce white sugar and salt on top No need to stir

Slow Cook:

Cover with the lid Set on High for three to four hours or on Low for six to eight hours The key is cooking until the beef is meltingly tender

Finish and Serve:

When done stir gently and taste for seasoning Serve everything hot over fluffy rice or creamy mashed potatoes Spoon over extra sauce

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You Must Know

• This freezes perfectly in airtight containers
• Beef sirloin stays melt in your mouth tender with this low slow method
• Makes fantastic meal prep lunches since the flavors develop even more by the next day

My favorite part is how the tomatoes break down and mingle with the bell peppers making every spoonful colorful and rich My kids love sopping up the sauce with leftover bread and it always reminds me of chilly Sunday evenings at home

Storage Tips

Let the pepper steak cool completely before transferring to airtight containers It tastes great reheated for up to three days in the fridge for longer storage pop it in the freezer for up to three months When ready to eat thaw overnight in the fridge and reheat on the stove adding a splash of beef broth or water to bring back the sauce

Ingredient Substitutions

You can swap beef sirloin with flank steak for a slightly beefier chew or even use chicken breast for a lighter twist If you love heat toss in sliced jalapenos or red pepper flakes instead of green peppers Try mushrooms in place of half the beef for more veggies

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Serving Suggestions

The ideal base is a bowl of steamed jasmine rice or creamy mashed potatoes Make it a meal with sautéed greens or a side salad Top with sliced green onions or fresh parsley for extra color and bite Leftovers are great stuffed into sandwich rolls

Cultural Context

Pepper steak has roots in American Chinese cuisine where beef and peppers cook in a savory sauce Since crock pots gained popularity in the seventies they have made this dish a weeknight staple Many families adapt the spice level and vegetables to suit their tastes creating warm memories around the dinner table

Recipe FAQs

→ How can I make the dish spicier?

Add red pepper flakes or sliced jalapeños during cooking for extra heat.

→ What cut of beef works best?

Beef sirloin is ideal, but flank steak or even chicken can be substituted for a different flavor and texture.

→ Can this be prepared ahead of time?

Absolutely. The dish stores well in the fridge for up to 3 days or can be frozen for up to 3 months.

→ What sides go well with this meal?

It pairs wonderfully with rice, mashed potatoes, or even crusty bread to soak up the flavorful juices.

→ How do you reheat leftovers?

Gently reheat on the stovetop or in the microwave with a splash of broth to keep the beef moist.