Description
This Slow Cooker Pepper Steak recipe delivers tender, flavorful strips of sirloin steak slow-cooked with vibrant bell peppers and onions in a savory garlic-ginger soy sauce. Perfectly easy to prepare and ideal for a comforting weeknight dinner, this dish pairs beautifully with steamed white rice for a hearty and satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 2 lbs sirloin steak (sliced into ¼-inch strips)
- 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)
Sauce and Seasonings
- 3 tsp garlic (minced)
- ½ tsp ginger (peeled and minced)
- 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 slice the green bell pepper, and slice the red bell pepper and white onion into ¼-inch strips as well.
- Assemble in Slow Cooker: Place the sliced beef at the bottom of the Crock Pot. Arrange the bell peppers and onions evenly on top of the beef.
- Mix the Sauce: In a medium bowl, combine the minced garlic, minced ginger, salt, ground black pepper, crushed red pepper, white sugar, soy sauce, beef broth, and cornstarch. Whisk thoroughly until smooth with no lumps.
- Add Sauce and Cook: Pour the prepared sauce evenly over the beef and vegetables. Cover the slow cooker with its lid.
- Slow Cook: Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the beef is tender and the flavors are well blended.
- Optional Crisp Peppers: For crisper bell peppers, add them to the slow cooker during the last hour of cooking instead of at the start.
- Serve: Serve the pepper steak hot over steamed white rice. Enjoy your delicious, tender slow cooker meal!
Notes
- Cut Against The Grain: This technique ensures the steak strips come out tender and easy to chew.
- Freeze the Beef Slightly: Chilling the beef for about 20 minutes before slicing firms it up and makes thin slicing easier.
- Time Saving Tips: Prepare the sauce ahead of time and refrigerate it, or use a store-bought pepper steak sauce to save prep time.
- Crisp Peppers: To keep peppers firm, add them during the final hour of cooking rather than at the beginning.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 85 mg
