Crock Pot Pepper Steak (Print Version)
# Ingredients:
→ Vegetables
01 -
1 green bell pepper, sliced
02 -
1 red bell pepper, sliced
03 -
1 large onion, sliced
→ Protein
04 -
1 ½ lbs flank steak or sirloin, thinly sliced
→ Seasonings and Sauces
05 -
2 cloves garlic, minced
06 -
¼ cup soy sauce
07 -
¼ cup beef broth
08 -
2 tablespoons Worcestershire sauce
09 -
1 tablespoon brown sugar
10 -
½ teaspoon black pepper
11 -
1 teaspoon sesame oil (optional)
→ Additional
12 -
1 tablespoon olive oil (optional, for browning the beef)
13 -
1 tablespoon cornstarch (optional, for thickening)
# Instructions:
01 -
Brown the sliced beef in a skillet with olive oil over medium-high heat for 2-3 minutes to enhance flavor. This step is optional but adds richness.
02 -
Add the sliced beef, bell peppers, onion, and minced garlic to the Crock Pot.
03 -
Whisk together soy sauce, beef broth, Worcestershire sauce, brown sugar, and black pepper in a small bowl.
04 -
Pour the prepared sauce over the beef and vegetables in the Crock Pot and stir to combine.
05 -
Cover and cook on low for 6-8 hours, or until the beef is tender and flavors are well blended.
06 -
If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the sauce about 30 minutes before serving.
07 -
Serve the pepper steak over steamed rice or with noodles.
# Notes:
01 -
Any cut of beef suitable for slow cooking, such as round steak or chuck, can be used.
02 -
Add a few dashes of hot sauce or red pepper flakes for extra heat.
03 -
This dish pairs well with rice, mashed potatoes, or steamed vegetables.
04 -
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
05 -
Tamari sauce can be substituted for soy sauce for a gluten-free version.
06 -
Additional vegetables, such as mushrooms, carrots, or snow peas, can be added for variety.
07 -
Reduce oil and sugar for a lighter version of the dish.