Crock Pot Pepper Steak

PREP: 15 mins | COOK: 6 hrs 15 mins | TOTAL: 6 hrs 30 mins | SERVINGS: 5 servings

Tender beef and bell peppers in a rich and thick sauce. With a fresh and sweet sauce made with ginger, soy sauce, and honey. My forever favourite and so much better than taking out! A mouthwatering, hearty meal to serve to your loved ones!

Ingredients

2 lb. sirloin cut into 2-inch, by ½-inch strips

2 tsp. garlic powder

½ tsp. kosher salt

1/2 tsp. black pepper

1 tbsp. canola oil grapeseed oil, or a different neutral oil

1 large yellow onion

¼ c plus 2 tablespoons water, divided

2 green bell peppers cored and cut into ½-inch strips

2 red, yellow, or orange bell peppers cored and cut into ½-inch strips

1 15-oz. can fire-roasted diced tomatoes in their juices

¼ c low sodium soy sauce plus additional to taste

2 tbsp. Worcestershire sauce

2 tbsp. honey

1 tbsp. minced fresh ginger

¼ tsp. red pepper flakes plus additional to taste

5 tbsp. cornstarch divided

Prepared brown rice quinoa or cauliflower rice, for serving

How to make Crock Pot Pepper Steak

Step 1: In a bowl, place the beef and season with garlic powder, salt, and black pepper. Toss to coat.

Step 2: In a large skillet, heat oil over medium heat.

Step 3: When hot, add and cook the beef for about 5 minutes until lightly brown. Place the cooked beef with the excess grease into a 6-quart slow cooker.

Step 4: Saute the onions in the same skillet. Adjust the heat to high and pour in 1/4 cup of water. Scraping up the browned bits on the bottom and sides of the pan. Cook the onions for about 3 minutes until softened and lightly brown. Add this to the slow cooker.

Step 5: Add the green and red bell peppers, and tomatoes into the slow cooker.

Step 6: Mix the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tbsp cornstarch in a small bowl or a large liquid measuring cup. Pour this into the slow cooker.

Step 7: Cook for about 6 to 7 hours on low, covered, until the beef is tender or on high for about 3 to 4 hours.

Step 8: Combine the rest of the 2 tbsp cornstarch with 2 tbsp water in a small bowl until slurry. Add this into the slow cooker and stir.

Step 9: Uncover and adjust to high. Continue to cook for another 10 minutes to further thicken the gravy. Stir and adjust according to taste.

Step 10: When done, serve immediately over rice. Garnish with green onions.

Notes:

If you prefer more crisp bell peppers, wait to add them until more than halfway through cooking.

Store any leftover in an airtight container and place in the fridge for up to 3 days.

Before serving, place the leftovers in a large skillet and heat over medium-low heat or reheat in the microwave.

Place the pepper steak in an airtight freezer-safe storage container and freeze for up to 3 months. When serving, thaw in the fridge overnight before reheating.

Nutrition Facts:

SERVING: 1(of 5); about 1.5 slightly heaped cups CALORIES: 396kcal CARBOHYDRATES: 29g PROTEIN: 42g FAT: 11g SATURATED FAT: 3g CHOLESTEROL: 111mg POTASSIUM: 928mg FIBER: 3g SUGAR: 14g VITAMIN A: 2036IU VITAMIN C: 103mg CALCIUM: 99mg IRON: 5mg

Crock Pot Pepper Steak

Rebecca PREP: 15 mins | COOK: 6 hrs 15 mins | TOTAL: 6 hrs 30 mins | SERVINGS: 5 servings Remember it laterLike this recipe! Pin it to your favorite board… General Recipes Crock Pot Pepper Steak European Print This

Serves: 5 Prep Time: 15 mins Cooking Time: 6 hrs 15 mins 6 hrs 15 mins

Nutrition facts: 396 calories 11 fat

Rating: 3.9/5

( 11 voted )

Ingredients

• 2 lb. sirloin cut into 2-inch, by ½-inch strips
• 2 tsp. garlic powder
• ½ tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tbsp. canola oil grapeseed oil, or a different neutral oil
• 1 large yellow onion
• ¼ c plus 2 tablespoons water, divided
• 2 green bell peppers cored and cut into ½-inch strips
• 2 red, yellow, or orange bell peppers cored and cut into ½-inch strips
• 1 15-oz. can fire-roasted diced tomatoes in their juices
• ¼ c low sodium soy sauce plus additional to taste
• 2 tbsp. Worcestershire sauce
• 2 tbsp. honey
• 1 tbsp. minced fresh ginger
• ¼ tsp. red pepper flakes plus additional to taste
• 5 tbsp. cornstarch divided
• Prepared brown rice quinoa or cauliflower rice, for serving

Instructions

Step 1: In a bowl, place the beef and season with garlic powder, salt, and black pepper. Toss to coat.

Step 2: In a large skillet, heat oil over medium heat.

Step 3: When hot, add and cook the beef for about 5 minutes until lightly brown. Place the cooked beef with the excess grease into a 6-quart slow cooker.

Step 4: Saute the onions in the same skillet. Adjust the heat to high and pour in 1/4 cup of water. Scraping up the browned bits on the bottom and sides of the pan. Cook the onions for about 3 minutes until softened and lightly brown. Add this to the slow cooker.

Step 5: Add the green and red bell peppers, and tomatoes into the slow cooker.

Step 6: Mix the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tbsp cornstarch in a small bowl or a large liquid measuring cup. Pour this into the slow cooker.

Step 7: Cook for about 6 to 7 hours on low, covered, until the beef is tender or on high for about 3 to 4 hours.

Step 8: Combine the rest of the 2 tbsp cornstarch with 2 tbsp water in a small bowl until slurry. Add this into the slow cooker and stir.

Step 9: Uncover and adjust to high. Continue to cook for another 10 minutes to further thicken the gravy. Stir and adjust according to taste.

Step 10: When done, serve immediately over rice. Garnish with green onions.

Notes

If you prefer more crisp bell peppers, wait to add them until more than halfway through cooking. Store any leftover in an airtight container and place in the fridge for up to 3 days. Before serving, place the leftovers in a large skillet and heat over medium-low heat or reheat in the microwave. Place the pepper steak in an airtight freezer-safe storage container and freeze for up to 3 months. When serving, thaw in the fridge overnight before reheating.