Description
A flavorful and tender Slow Cooker Pepper Steak recipe featuring thinly sliced sirloin steak, bell peppers, and onions simmered in a savory, garlicky sauce. Perfectly cooked in a Crock Pot for a hands-off, hearty meal that can be served over white rice.
Ingredients
Scale
Meat
- 2 lbs sirloin steak (sliced into ¼-inch strips)
Vegetables
- 1 medium green bell pepper (cored, seeded and sliced into ¼-inch strips)
- 1 medium red bell pepper (sliced into ¼-inch strips)
- 1 cup white onion (sliced into ¼-inch strips)
- 3 tsp garlic (minced)
- ½ tsp ginger (peeled and minced)
Seasonings & Sauces
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ tsp crushed red pepper
- 2 tsp white sugar
- ¼ cup soy sauce
- ½ cup beef broth
- 1 ½ tbsp cornstarch
Instructions
- Prepare the ingredients: Slice the sirloin steak into ¼-inch strips. Core, seed, and thinly slice the green and red bell peppers, and thinly slice the white onion. Mince the garlic and ginger.
- Layer in slow cooker: Place the sliced beef at the bottom of the Crock Pot. Layer the prepared bell peppers and onions evenly on top of the beef.
- Mix the sauce: In a medium bowl, whisk together the minced garlic, minced ginger, salt, ground black pepper, crushed red pepper, white sugar, soy sauce, beef broth, and cornstarch until the mixture is smooth with no lumps.
- Add sauce to slow cooker: Pour the prepared sauce mixture evenly over the beef and vegetables in the Crock Pot.
- Cook: Cover the Crock Pot and cook on high for 3 to 4 hours, or alternatively on low for 6 to 7 hours, until the steak is tender and flavors are well combined.
- Serve: Serve the slow-cooked pepper steak hot over white rice and enjoy.
Notes
- Cut Against The Grain. This helps ensure the steak strips are tender and easy to chew.
- Freeze the Beef Slightly. Placing the beef in the freezer for about 20 minutes firms it up, making it easier to slice thinly.
- Time Saving Tips. Prepare the sauce ahead of time and refrigerate until needed, or use store-bought pepper steak sauce for convenience.
- Crisp Peppers. For crisper peppers, add them during the last hour of cooking instead of at the beginning to prevent them from becoming mushy.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
