Description
This Pepper Steak recipe is a delicious and hearty slow-cooked dish featuring tender strips of beef sirloin simmered with green bell peppers, onions, and a savory sauce made with soy sauce, stewed tomatoes, and flavorful seasonings. Perfect for an easy and comforting meal, this recipe uses a slow cooker to meld the robust flavors while keeping the beef juicy and tender.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef sirloin, cut into 2-inch strips
- 3/4 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
Vegetables & Sauce
- 1/2 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
- Sear the Beef: Sprinkle the beef sirloin strips evenly with garlic powder. Heat the vegetable oil in a large skillet over medium heat and sear the beef strips for about 5 minutes on each side until browned. This step helps to lock in flavor and develop a rich crust. Transfer the seared beef to the slow cooker.
- Prepare the Broth Mixture: In a separate container, dissolve the beef bouillon cube in 1/4 cup of hot water. Stir in the cornstarch until it is fully dissolved, creating a smooth thickening mixture. Pour this over the beef strips in the slow cooker to add richness and help thicken the sauce as it cooks.
- Add Vegetables and Seasonings: Stir in the chopped onion, roughly chopped green bell peppers, stewed tomatoes with their liquid, soy sauce, white sugar, and salt. Mix everything well to combine all the flavors evenly.
- Slow Cook the Pepper Steak: Cover the slow cooker with its lid and cook the mixture on High for 3 to 4 hours or on Low for 6 to 8 hours. The longer cooking time on Low will result in especially tender beef. The slow cooking process allows the flavors to meld beautifully and the beef to become tender and flavorful.
- Serve: Once the beef is tender and the sauce has thickened, serve the pepper steak hot over a bed of steamed rice or cooked noodles for a satisfying and complete meal.
Notes
- Searing the beef before slow cooking enhances the flavor and texture of the final dish.
- You can substitute beef sirloin with flank steak or skirt steak if preferred, but adjust cooking times as needed.
- For thicker sauce, stir cornstarch dissolved in water into the slow cooker about 30 minutes before serving.
- This recipe freezes well; portion and freeze leftovers in airtight containers for up to 3 months.
- Adjust salt and soy sauce amounts if you prefer a less salty dish or want to use low-sodium soy sauce.
