Slow Cooker Pepper Steak Recipe
This Slow Cooker Pepper Steak recipe is a comforting, flavorful dish featuring tender strips of beef sirloin slow-cooked with green bell peppers, stewed tomatoes, and a savory sauce made from beef bouillon and soy sauce. Perfect for an easy weeknight dinner, this recipe melds classic ingredients into a hearty, satisfying meal with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours (High) or 6 to 8 hours (Low)
- Total Time: 3 hours 15 minutes (High) or 6 hours 15 minutes (Low)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Chinese-American
- Diet: Halal
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef sirloin, cut into 2 inch strips
- ¾ teaspoon garlic powder, or to taste
- 3 tablespoons vegetable oil
Broth Mixture
- 1 cube beef bouillon
- ¼ cup hot water
- 1 tablespoon cornstarch
Vegetables and Sauce
- ½ 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
- Prepare Ingredients: Gather all ingredients to have everything ready before starting the cooking process.
- Season and Sear Beef: Sprinkle the beef sirloin strips evenly with garlic powder. Heat the vegetable oil in a large skillet over medium heat and sear the strips for about 5 minutes on each side until browned. This step helps lock in flavor. Transfer the seared beef strips to the slow cooker.
- Dissolve Bouillon and Cornstarch: In a separate bowl, dissolve the beef bouillon cube in ¼ cup of hot water, stirring until fully dissolved. Then add the cornstarch, mixing thoroughly until smooth to create the thickening broth base for the stew.
- Combine Ingredients in Slow Cooker: Pour this broth mixture over the beef strips in the slow cooker. Add the chopped onion, roughly chopped green bell peppers, canned stewed tomatoes with their liquid, soy sauce, white sugar, and salt. Stir gently to combine all ingredients evenly.
- Slow Cook the Pepper Steak: Cover the slow cooker and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Cooking on Low allows flavors to develop more slowly and the beef to become tender. Check towards the end of the cooking time to ensure the beef is tender and the sauce has thickened.
- Serve and Enjoy: Once cooked, stir the pepper steak gently, taste for seasoning, and adjust salt if necessary. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Searing the beef before slow cooking ensures better flavor and texture.
- Adjust garlic powder amount to your taste preference.
- If you prefer a thicker sauce, you can mix an additional teaspoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
- This dish pairs well with steamed white rice or egg noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: slow cooker pepper steak, beef pepper steak, easy slow cooker recipes, pepper steak slow cooker, dinner recipes, beef recipes
Find it online: https://recipeswithmia.com/slow-cooker-pepper-steak-recipe/
