Pepper Steak in Crock Pot (Print Format)

Tender beef strips simmer with bell peppers and aromatics for a comforting, flavorful meal.

# Ingredients:

→ Main Ingredients

01 - 2 pounds beef sirloin, cut into 2-inch strips
02 - 3/4 teaspoon garlic powder
03 - 3 tablespoons vegetable oil
04 - 1 cube beef bouillon
05 - 1/4 cup hot water
06 - 1 tablespoon cornstarch
07 - 1/2 cup chopped onion
08 - 2 large green bell peppers, roughly chopped
09 - 1 can stewed tomatoes with liquid (14.5 ounces)
10 - 3 tablespoons soy sauce
11 - 1 teaspoon white sugar
12 - 1 teaspoon salt

# Steps:

01 - Sprinkle garlic powder over the beef sirloin strips.
02 - Heat vegetable oil in a skillet over medium heat and sear the beef strips for about 5 minutes per side until browned.
03 - Transfer the browned beef to the crock pot.
04 - Dissolve the beef bouillon cube in hot water, then stir in cornstarch until smooth.
05 - Pour the bouillon mixture over the beef in the crock pot. Add chopped onions, green bell peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt.
06 - Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours, until the beef is tender.
07 - Serve hot over rice or mashed potatoes.

# Tips:

01 - For a spicier kick, add red pepper flakes or sliced jalapeños.
02 - You can substitute beef sirloin with flank steak or chicken for a twist.
03 - Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
04 - Reheat on the stovetop or microwave with a splash of broth.