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.